Spinach and Cheese Stuffed Chicken Breasts With Herbed Nuts

"The Chopped Cookbook (2014)"
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 F.
  • Spread nuts on baking sheet and bake until golden brown and fragrant, about 4 minutes.
  • When cool, pulse 1/2 cup of nuts in blender until finely ground.
  • Add the spinach until finely chopped.
  • Add the mozzarella, cheddar, lemon juice, thyme, 2 tablespoons of parsley, salt and pepper. Pulse until just combined.
  • Form the spinach filling into 4 dense ovals.
  • Cut a 3 inch wide pocket lengthwise into the deepest part of each breast.
  • Stuff the breasts with the spinach.
  • Sprinkle chicken with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat.
  • When hot, pour in oil and cook the chicken, skin side down until brown and crispy.
  • Flip the chicken and transfer the skillet to the oven.
  • Bake until chicken is cooked through (160 F), about 30 minutes.
  • Chop remaining nuts and mix with remaining parsley. Sprinkle over chicken and serve.

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