Spinach Stuffed Chicken or Pork
Prep: 15 minutes, Cook: 40 minutes
- 4 boneless chicken breasts, or 4 1-inch thick pork chops (8 ounces)
- ½ tsp paprika
- ½ tsp salt
- 1 tbsp olive oil
- ½ red onion, chopped (about 1/2 a cup)
- 1 stalk celery, chopped (about 1/2 a cup)
- 2/3 cup chopped mushrooms
- 1 tsp chopped garlic
- 1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
- ½ cup chicken broth or water
- 2 slices whole-wheat bread cut into small cubes (1 1/2 cups - approx.)
- 1/8 tsp ground sage
- Preheat your oven to 400° for Pork, or 350° for Chicken. Then, grease an 11 x 7 baking dish.
- If using pork: Using a small, sharp, thin-bladed knife, split the chops lengthwise on one side, making a pocket. Set aside.
- If using chicken: clean the 4 chicken breasts and then lay them flat on a smooth surface. Pound the breasts softly until they flatten out, and look even. Set aside.
- For the stuffing: In a medium skillet, heat the oil over medium-high heat. Then add the onion, celery and mushrooms. Cook until soft, about 8 minutes.
- Then, stir in the spinach, garlic, and the chicken broth. Reduce the heat back to about medium, and simmer for about 3 minutes.
- Remove the mixture from the heat, and stir in the bread and the sage until they combine.
- Spoon the mixture into the either the chicken or the pork, being careful not to overstuff! This will expand while baking!
- For the chicken: Roll the mixture up in the chicken, leaving open holes on either end. Use Cooking Twine to tie up the ends (not too tight!) if you feel it is necessary. For Pork, skip to #8
- Sprinkle the paprika and the salt overtop of the stuffed chops or breast. Bake the Pork for 30-35 minutes, until the juices run clear. For Chicken, bake for 25 minutes, until the juices run clear.
Suggestion: Make a glaze from the pan drippings and serve it overtop the chicken or pork.
You can dry the spinach easily by placing it in a colander and pressing against the sides with a wooden spoon. Dry on papertowels to absorb excess moisture.