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Airline Chicken with Spinach Stuffing


  • 4pc Airline Chicken

  • 6pc Metro Market IQF chopped spinach thawed and water removed

  • 4oz Goat Cheese

  • 2oz Metropolitan Market Sundried Tomatoes chopped

  • 3oz Canned Artichokes, chopped

  • Taste Salt and Pepper

Breading station:

  • Egg wash

  • Flour for dredging

  • Metropolitan Market Panko Bread Crumbs



  • Preheat oven 375*

  • In a bowl combine all ingredients

  • Stuff the spinach mixture underneath the skin of the airline chicken.

  • Dredge the chicken in the flour

  • Egg wash the chicken breast and then dredge again in the Panko bread crumbs shaking off the excess each step

In a large preheated skillet, fry the breaded stuffed chicken breast until golden brown on both sides.

Place the chicken on a sheet tray and finish cooking in the oven for about 15-20 minutes or until done.

**Note: Stuffing and breading of the chicken can be done ahead of time and left in the refrigerator

Serving suggestions:

Metropolitan Market Roasted Potato Medley

Metropolitan Market Imported Haricot Verts

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