Cheesy Spinach Stuffed Salmon
with Lemony Rice & Garlicky Zucchini
- Milk
- Fish
Sautéed spinach is combined with cream cheese, melty mozzarella, and Italian seasonings, then stuffed inside a tender chicken cutlet. You'll sear it to a golden brown, finish it in the oven, then set it over zesty rice with a buttery lemon-mustard pan sauce. Serve with a side of garlicky zucchini and a final squeeze of lemon juice.
Ingredients
1 unit
Zucchini
¾ cup
White Rice
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
1 unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
2 teaspoon
Dijon Mustard
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic. Zest and quarter lemon.
Heat a drizzle of oil in a large pan over high heat. Add spinach and cook, stirring, until wilted, 2-3 minutes. Transfer to a medium bowl.
Heat another drizzle of oil in same pan over medium-high heat. Add zucchini and garlic; season with salt and pepper. Cook, stirring, until zucchini is browned and tender, 4-5 minutes. Transfer to a plate. (Reserve pan.)
To bowl with spinach, add cream cheese, mozzarella, half the Italian Seasoning, salt, and pepper. Stir until well combined.
Pat chicken* dry with paper towels. Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving 1 inch intact on the opposite side (be careful not to cut all the way through!). Open up each cutlet like a book; divide spinach and cheese filling between cutlets, then fold closed. Season outside of chicken with remaining Italian Seasoning, salt, and pepper.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until golden, 2-3 minutes per side.
Transfer chicken to a baking sheet. Bake on middle rack until chicken is cooked through, 10-12 minutes.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add stock concentrate, mustard, ¼ cup water (½ cup for 4), and juice from half the lemon. Cook, stirring occasionally, until mixture has thickened, 2-3 minutes. Taste and season with salt and pepper.
Add lemon zest to pot with rice; fluff with a fork.
Divide rice, zucchini, and chicken between plates. Top chicken with pan sauce; serve with remaining lemon wedges on the side.
