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Best Spinach-Stuffed Chicken Breast Recipes

Best Spinach-Stuffed Chicken Breast Recipes

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Top Rated Spinach-Stuffed Chicken Breast Recipes

The last thing anyone wants to do after a long day of work is to come home and start to make a complicated, time-consuming recipe for dinner. But on the other hand, sometimes takeout from your favorite Chinese joint or a slice of pizza just won't do. Enter this recipe, which puts dinner on the table in just 30 minutes!Click here to see Dinner Recipes in 30 Minutes or Less.Click here to see 101 Ways to Cook Chicken

Spinach Stuffed Chicken Breast

This will become your favorite chicken breast recipe. Not only because it’s super simple, but because it’s incredibly delicious. And while the chicken is cooking in the oven, you’ll have time to whip up a quick salad and set the dinner table. Whether you are looking for a quick chicken recipe, or a restaurant-quality meal to impress your loved ones, this is THE RECIPE TO MAKE. So, let’s start cooking!

Spinach Stuffed Chicken Breast Recipe:

I kept it simple and served it with Rice-a-Roni and green beans. The original recipe had bacon wrapped around each chicken breast. I didn't have any, but feel free to try it that way! Since I didn't use the bacon, I seared both sides in a skillet and finished it in the oven.

See the original recipe if you want to try the bacon.

This would be perfect for entertaining. It is so pretty with the green spinach and cheese coming out! Be sure to pound the chicken breasts out thin enough. The thinner you pound them, the quicker they will cook. It also helps when trying to wrap them around the filling to close.

What’s The Best Way To Stuff Chicken?

Lay chicken breasts on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.

I like to use boneless skinless chicken breasts. Lay them flat on a cutting board. Then cut a pocket parallel to the cutting board, that remains connected on three sides.

Now you can either stuff the chicken and lock the fillings in, by closing the chicken with a toothpick. Or you can stuff the chicken and turn it upward, almost like a bowl, so the fillings are on top.

This method is my favorite because the filling is on display and the chicken can cook in a shorter amount of time.

Last week as I was struggling to think of something to do for dinner, I decided to use some of the frozen chopped spinach I had in the freezer along with my boneless skinless chicken breasts. The end result was appealing to the eyes and delicious!

I don’t like cooking with a bunch of ingredients, so keeping it simple, I kept the ingredients to a minimum. I started by thawing the frozen chopped spinach and making sure to drain off all the excess liquid. I added garlic powder, parmesan cheese and ground pepper and mixed it all together.

I put the chicken breasts in a freezer bag and took out a little frustration while beating the chicken. It is less messy by using some sort of bag to pound the chicken. Top each chicken breast with some of the spinach mixture.

Start at one end of the chicken breast and begin rolling. Place a toothpick in the middle to hold it together. Continue until you’ve rolled all the chicken and put rolled chicken in an oven safe dish.

Don’t forget to spray your dish with Pam or something similar. We wouldn’t want the chicken to stick to this dish. That’d be a pure shame.

About 40 minutes later, you’ll be ready to enjoy this yummy combination of spinach and chicken. I served mine with couscous and added the leftover spinach mixture.

I also sprinkled a little parmesan cheese on top of the chicken when there was about 10 minutes left on the timer. It was absolutely delicious and a great way to get your children to eat their veggies.



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Step 1

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the mozzarella, spinach, salt, and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 cup of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the fillings seep out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the seasoned breadcrumb mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam side up onto a tinfoil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

Spinach Stuffed Chicken Breast

This is my favourite! I believe the tastiest and easiest stuffing I’ve ever tasted in my entire life! I know it is a bit of exaggeration but it is true. Once you’ve tried this, you’ll know!

Creamy and smooth stuffing in juicy and tender chicken breasts that’s baked to perfection! I am warning you, this is addicting! Apart from being easy and quick to make, this Spinach Stuffed Chicken Breast is crazy addicting! This is a recipe to make and to keep. A must for everyone who loves stuffing and chicken. Enjoy a restaurant-quality dinner at home with this superb chicken dish!


4 chicken breasts approximately 2 pounds
4 ounces fresh baby spinach
4 ounces cream cheese
2 ounces feta cheese crumbles
2 ounces shredded mozzarella cheese
2 tablespoons olive oil

Seasoning ingredients:

2 teaspoons paprika
1 teaspoon cumin powder
1 teaspoon salt
½ teaspoon chili powder

How to make Spinach Stuffed Chicken Breast

Step 1: Combine the seasoning ingredients (paprika, cumin powder, salt, and chilli powder) and set aside.

Step 2: Into a mixing bowl, place the roughly chopped baby spinach along with the cream cheese, feta, and mozzarella. Using your hands, massage the spinach until well mixed and you have a thick paste.

Step 3: Into the side of the chicken breast, cut a pocket with a sharp knife.

Step 4: Into four equal parts, divide the spinach stuffing. Then, into the chicken pockets, spoon the stuffing. To secure the stuffing inside the pockets, use toothpicks. Now, season the chicken generously with the spice mix, then on both sides, brush with olive oil.

Step 5: Place in a preheated 400 degrees F oven and bake for about 25 to 30 minutes. The cooking time depends on the size of the chicken breasts.


Calories: 519kcal | Carbohydrates: 5g | Protein: 56g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 199mg | Sodium: 1114mg | Potassium: 1134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4675IU | Vitamin C: 10.6mg | Calcium: 226mg | Iron: 3.3mg

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Cream Cheese Spinach Stuffed Chicken (Low-carb, Keto)

Chicken breasts stuffed with a creamy spinach, parmesan, mozzarella, and cream cheese filling and pan seared to perfection. The result is tender cooked chicken filled with a gooey trio of cheese that will melt in your mouth. Ever since I attempted the keto diet, I&rsquove been on the lookout for no carb recipes that are filling and packed full of protein. Although I&rsquom not strictly following the keto diet because carbs always seem to find a way onto my plate, I feel so much better eating low-carb. I&rsquove lost a couple of pounds over the last few weeks so that&rsquos a huge plus for me.

If you are on a low-carb or keto diet, trying to lose weight, or just want a healthy protein packed dinner, you&rsquore going to love this cream cheese and spinach stuffed chicken. The chicken is not breaded and cooked in just a little bit of olive oil. This cooking method gives the chicken a nice and crispy crust without adding anything extra.The filling is a mixture of cream cheese (use low-fat if needed), parmesan, mozzarella, and spinach. You can use fresh or frozen spinach but I recommend fresh spinach that has bee thinly sliced. This is a great way to get a few servings of spinach because the spinach melts right into the filling and is hardly noticeable.

Spinach-stuffed chicken breasts

250g frozen spinach, thawed, drained
2 tablespoons pine nuts, toasted
¼ cup (30g) grated tasty cheese
6 chicken breast fillets
rind and juice of 1 lemon
2 tablespoons chopped thyme
1 garlic clove, crushed
¼ cup (60ml) olive oil
baby spinach leaves, lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Combine spinach, pine nuts and cheese in a bowl. Season to taste. Cut a pocket in each chicken breast. Fill with spinach mixture.

2. Combine lemon rind and juice, thyme, garlic and 1 tablespoon of oil in a jug. Season well. Place chicken in a shallow dish. Pour lemon mixture over chicken. Cover and chill for 15 minutes.

3. Heat remaining oil in a large, non-stick frying pan on high. Cook chicken breasts for 5 minutes each side. Pour over marinade, cover and reduce heat. Simmer for another 10 minutes, until cooked through.

4. Slice chicken and drizzle with pan juices. Serve with baby spinach and lemon wedges.