Feeding the kids: Spinach and cheese-stuffed chicken
The Spinach and Cheese-Stuffed Chicken recipe can be found in "Ten Dollar Dinners," by Melissa d'Arabian (Clarkson Potter; $24.99). Credit: Handout
2. Place the flour in a shallow baking dish and set aside. Place your palm flat on top of a chicken breast and, using a sharp paring knife and starting about 1/2 inch from the tip, make a long slit in the side of the chicken, working the knife about three quarters of the way through to the other side, but not cutting through the breast completely, to make a good-sized pocket. Repeat with the remaining 3 breasts and then stuff each with a few tablespoons of the spinach stuffing. Thread 2 to 3 toothpicks (or shortened wood skewers) from top to bottom through the edge of the pocket to fasten it shut. Season with the remaining 1/2 teaspoon salt and then roll the breasts through the flour, lifting out and gently tapping each one to knock off extra flour.
3. Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts, smooth side down, and cook until browned, 4 to 5 minutes. Use tongs to turn over the breasts and brown on the other side, about 3 minutes more. Drizzle the lemon juice over the chicken and sprinkle the butter pieces over the chicken. Place the chicken in the oven until cooked through and firm to the touch, about 15 minutes. Serve drizzled with the sauce from the pan.
