The Sunday Cookbook: Spinach Dip Stuffed Steak-or-Chicken

Updated: Apr 12, 2020


  • 4 Boneless chicken breasts ​or 4-8oz Sirloin steaks

  • 5oz Baby spinach

  • 3 Eggs, beaten

  • Olive oil

  • Salt and pepper

  • 1 tbsp Garlic powder

  • 1 cup all-purpose flour

  • 2 cups Panko breading

  • 8oz Cream cheese

  • 1 cup Mozzarella cheese, shredded


  1. Preheat oven to 375° F.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season with salt and pepper, and cook, stirring often.

  3. Add cream cheese, mozzarella, and garlic powder, and stir to combine. Once all cheeses have melted, remove from heat.

  4. Cut a slit into the center of each half to make a pocket. Spoon the spinach dip and pack it into the pocket of the meat. Pinch the edges of the meat closed.

  5. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of the stuffed meat and roll it in the flour, shaking off any excess. Dip the floured meat in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly.

  6. Place meat on a non-stick baking pan and place in the oven. Cook for 20-30 minutes or until meat is cooked. Place under the broiler if necessary to brown the top towards the end of cooking.

#MainCourse #Chicken #Steak #Cheese #CornFree


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