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Lemony Spinach-Stuffed Chicken Breasts

Last post 09-12-2009 11:38 AM by txoldham. 4 replies.
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  • 08-31-2009 5:08 PM

    Lemony Spinach-Stuffed Chicken Breasts

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    “This is a great recipe to serve to dinner guests; it's really easy to make and guests are always impressed. I usually serve this dish with couscous, rice or garlic mashed potatoes along with a vegetable saute or tossed salad.” Pam Nelson — Beaverton, Oregon

    View this recipe now

  • 08-31-2009 5:08 PM In reply to

    Re: Lemony Spinach-Stuffed Chicken Breasts

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    Cook onion for 15-20 minutes? That seems like an awfully long time!

  • 09-01-2009 12:14 PM In reply to

    Re: Lemony Spinach-Stuffed Chicken Breasts

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    Onions take a long time to get to a golden brown. I usually saute 3 lbs onions at a time for about 40 minutes, lay them out on a flat metal sheet, freeze them and place them in a zip lock bag. Then I break off a chunk whenever a recipe calls for cooked onion.

  • 09-08-2009 8:23 AM In reply to

    Re: Lemony Spinach-Stuffed Chicken Breasts

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    I would assume the long cooking time is so that the onions become carmelized - yummy!

  • 09-12-2009 11:38 AM In reply to

    Re: Lemony Spinach-Stuffed Chicken Breasts

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    What a great idea spikexyz.
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