Cheesy Spinach Stuffed Chicken
with Caprese Salad & Toasted Basil Ciabatta
Spinach always gives your plate needs a pop of color—but this leafy green has so much more to offer! That’s why our chefs finally gave spinach the starring role it deserves. Sautéed shallot and spinach are mixed with melty Italian cheese, then stuffed inside chicken that's topped with a golden panko crust. A garlicky sauce, caprese salad, and toasted ciabatta ties it all together. Show-stopping spinach? You saw it here first, folks!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Cheese Blend
(Contains Soy, Wheat)
Honey Dijon Dressing
Not included in your delivery
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the shallot (you’ll use the rest later) and cook, stirring occasionally, until softened, 2-3 minutes. • Add half the spinach (you’ll use the rest later) and cook, stirring often, until just wilted, 1-2 minutes. • Turn off heat; transfer to a medium bowl and immediately stir in Italian cheese blend and a pinch of salt and pepper. Wipe out pan.
• Reserve 1⁄2 tsp Italian Seasoning for step 5. Place 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, 1 minute. • In a second medium bowl, combine panko, remaining Italian Seasoning, melted butter, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Transfer panko mixture to a shallow dish. Wipe out bowl used for butter.
• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with salt and pepper. • Keeping chicken on plastic wrap, add spinach filling to the bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides and removing plastic wrap as you go.
• Brush stuffed chicken all over with sour cream (including the open ends). Working one piece at a time, press chicken into panko mixture to coat on all sides. • Place stuffed chicken on a lightly oiled baking sheet. Roast on top rack until cooked through, about 18 minutes. • Set oven to broil and roast until golden brown, 1-3 minutes more. TIP: Watch closely to avoid burning.
• Halve tomatoes lengthwise. Halve ciabatta lengthwise. Cut mozzarella into 1⁄2-inch cubes. • In a large bowl, toss together tomatoes, remaining shallot, a drizzle of olive oil, and a pinch of salt and pepper. Set aside. • Heat a drizzle of olive oil in pan used for spinach over medium heat. Stir in reserved Italian Seasoning, then immediately add ciabatta, cut sides down, to pan. Press down lightly and cook until cut sides are golden, 3-6 minutes. • Transfer to a cutting board; sprinkle with a pinch of salt and pepper and drizzle with basil oil to taste. Halve on a diagonal.
• In bowl used for butter, whisk together demi-glace, half the garlic powder (all for 4 servings), and 2 tsp water (4 tsp for 4) until combined. • Microwave until warmed through, 30-45 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Reheat sauce in microwave for 15 seconds if needed. • To bowl with tomatoes and shallot, add dressing, mozzarella, and remaining spinach; toss to combine. Taste and season with salt and pepper if desired. • Divide chicken, salad, and ciabatta between plates. Top chicken with sauce and serve.