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CROCK POT SPINACH AND PESTO-STUFFED CHICKEN BREASTS WITH RED POTATOES
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SERVINGS: 4
COOKING TIME: 5 hrs
INGREDIENTS
1 pkg - Frozen spinach (10oz), defrosted 1/4 cup - Fine bread crumbs 1/2 cup - Red onion, finely chopped 2 cloves - Garlic, finely chopped 3 tbsp - Pesto 4 ea - Boneless, skinless, chicken breast halves 5 ea - Red potatoes, thinly sliced 1 tbsp - Olive oil 4 tsp - Salt, divided 1 tsp - Black pepper 2 tsp - Paprika INSTRUCTIONS 1) Drain the thawed spinach very well. Squeeze out any excess liquid. 2) In a bowl, combine the spinach, bread crubs, chopped onion, garlic, pesto and half of the salt. 3) Pat the chicken dry. Cut a small pocket in the side of each chicken breast. 4) Stuff the spinach filling inside the pocket. Do not overstuff it. 5) Combine the potatoes and olive oil along with the pepper and remaining salt. 6) Toss well so the potatoes are coated with the oil and seasonings. 7) Place the potatoes and sliced red onion on the bottom of the crock pot. 8) Sprinkle with the paprika. 9) Place the stuffed chicken on top of the potatoes. 10) Spoon any left over stuffing evenly on top of each chicken breast. 11) Cover and cook on low for 4-5 hours or until chicken is cooked through.
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