Although there are few cuts of meat more versatile than boneless, skinless chicken breasts, it can be easy to tire of white chicken meat, as it's often prepared in the same, predictable ways.
For dinner tonight, use leftover cutlets to pull your palate out of a chicken slump. This recipe for chicken breasts stuffed with hummus, panko, pine nuts, and spinach is elegant and easy. To make this exciting take on chicken breast, read more. One 10-ounce box frozen chopped spinach, thawed and wrung out Serves 4.
2/3 cup hummus
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
Salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
4 tablespoons butter
One 10-ounce box frozen chopped spinach, thawed and wrung out