I mostly like this recipe because it makes a really great impression. Your guests will slice in to their chicken breast and be treated to a jewel-colored filling of sweet potatoes and spinach, which also happens to be pretty delicious.
It can seem a little intimidating, since you have to cut a pocket down the center of each chicken breast to stuff them, but it’s not too hard once you get started – I’d never done it before this recipe! If you’re really afraid, you can follow the instructions until you are supposed to stuff them, and the instead just roll the chicken up with the filling inside. Happy stuffing!
Recipe: serves 6
1 large sweet potato
1/3 cup mayonnaise
1 large onion
2 cloves garlic
1 tablespoon oil
10 ounces frozen spinach, defrosted and drained well
salt
pepper
6 boneless, skinless chicken breasts
2 eggs
2 tablespoons water
bread crumbs or panko crumbs
Bring a medium saucepan of hot water to a boil.
Peel and dice the sweet potato into small chunks. Simmer the chunks in the boiling water for 10 to 15 minutes, until fork tender. Mash with a fork until smooth, and mix in the mayonnaise. Set aside.
Dice the onions and garlic together. Heat the oil in a large frying pan over medium heat. Add the garlic and onions, and sauté, stirring occasionally, for 10 to 12 minutes. After draining the spinach well (it helps to press it in a wire strainer with a spoon), add to the frying pan and mix. Heat 5 to 6 minutes.
Remove the mixture from the heat, and add to the sweet potato mixture. Stir to combine. Add salt and pepper to taste.
Take each chicken cutlet, and using a sharp knife, cut a horizontal line at one end, halfway through the breast. Then slide the knife inside the chicken breast, to the end, creating a pocket inside, being careful not to create a hole in the chicken.
Working with a small amount of the potato mixture at a time, stuff the pocket in the chicken breast. Repeat with the remaining breasts.
Beat the eggs and water together. Pour the breadcrumbs out on to a plate.
Dip the chicken in the egg wash and then the breadcrumbs. Bake on 350 F for about 45 minutes, until cooked through.
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*You will likely have leftover mixture. Be careful when stuffing the chicken not to contaminate the mixture with raw chicken, since then you won’t be able to keep it.
Click here to read previous Nosh Pit columns. And be sure to visit Amy’s ‘Baking and Mistaking’ blog for more baking ideas and adventures.
E-mail amy@jewishweek.org with any questions.
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