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Stuffed Chicken Breasts with Gouda and Spinach

Stuffed Chicken Breasts with Gouda and Spinach

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Betty Crocker(R)

Betty Crocker®

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well! And, when sliced and fanned or arranged over seasoned noodles or rice, the presentation is elegant.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. To Make Smoked Gouda-Spinach Stuffing: Combine all stuffing ingredients. Mix together.
  2. Preheat oven to 375 degrees F. Grease square pan, 9x9x2 inches.
  3. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  4. Make desired stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with margarine.
  5. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Reviews

schmerna
4

schmerna

7/23/2003

I expected a stronger taste too. Probably won't make it again.

Becca
2

Becca

10/12/2002

I don't like skin on my chicken, so I tried this in the relleno style--pounding the chicken flat and then spreading the filling on one half of the flattened chicken and rolling it up. This worked beautifully! And no skin! Try tucking the ends under and securing with toothpicks to keep the cheese from dripping out the sides so much.

TXUKGal
1

TXUKGal

10/12/2002

I did like the other reviewer suggested because I don't like skin either. I pounded my breasts flat and then added the mixture and then rolled them up. My husband doesn't like gouda cheese so I used mozzerella and parmesan with the spinach. To cut calories I sprayed one of those spray butters on top of the chicken to give it a nice roasted appearance. I added a dash of paprika and parsley for color. It was really nice and would be nice for a casual dinner party as well.