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Spinach Dips Chicken Bombs

Makes 8

INGREDIENTS
1 Tbsp. olive oil
5 ounces baby spinach
Salt and pepper
8 ounces cream cheese
1 cup shredded mozzarella cheese
1 tablespoon garlic powder
4 boneless, skinless chicken breasts
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
¼ cup canola oil, for frying

PREPARATION
1. Heat the olive oil in a large skillet over medium-high heat. Add the spinach, season liberally with salt and pepper, and cook, stirring often, until spinach is wilted, 2 to 3 minutes. Remove from the heat.
2. In a medium bowl, combine the cooked spinach, cream cheese, mozzarella, and garlic powder, and stir to combine.
3. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the spinach dip and pack it into the pocket. Pinch the edges of the chicken closed.
4. Place the flour, eggs, and breadcrumbs in three separate bowls. Take 1 piece of stuffed chicken and roll it in the flour, shaking off any excess. Dip the floured chicken in the eggs, then dredge in the bread crumbs, making sure to coat all sides evenly. Repeat to bread the remaining chicken.
5. Heat the canola oil in a skillet over medium-high heat. Fry the chicken until the bread crumbs are golden brown, about 4 to 5 minutes per side. Remove from pan and drain. Serve!     http://bzfd.it/1TJ6CA6  

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Ingredients

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1 1/4 cups panko (Japanese breadcrumbs)

3 tablespoons olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 1/4 teaspoons kosher salt, divided

1 1/8 teaspoons freshly ground black pepper, divided

4 (1/2-inch-thick) bone-in pork loin chops

2 tablespoons butter

1 large shallot, minced

1 cup reduced-sodium chicken broth

1/4 cup Dijon mustard

2 tablespoons heavy cream

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
2. Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
3. Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
4. Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.