Chicken Breasts Stuffed with Perfection

Chicken Breasts Stuffed with Perfection


"What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert."

Ingredients 2 h 45 m {{adjustedServings}} servings 633 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1555 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
  2. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
  3. In a large bowl, stir together the feta and sour cream. Set aside.
  4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
  5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
  6. Preheat the oven to 400 degrees F (200 degrees C).
  7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
  8. Bake, uncovered, in a preheated oven for 25 minutes.
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  • Marinating Footnote
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 248

  1. 335 Ratings


Made this for a party last night and everyone screamed for more! The only change I think I would make next time is to change the topping to the prepared stuffing mixed with a little butter as suggested by another reviewer. Making the crumb topping from the recipe was just too much work and I even think it made the chicken looked dried out. I brushed some butter on top right before serving to give it some "glisten". Other than that, the flavor was excellent. I made them in the morning, put them in a baking dish lined with non-stick Reynolds Wrap and popped them in the oven to cook while I was serving appetizers and drinks. I served each breast on top of a bed of cooked fettucine noodles which I had sauteed in olive oil and seasoned with garlic salt & parsley flakes. As a side, I stir-fried (again in garlic oil) a mixture of strips of green, red and yellow peppers, sugar snap peas, tiny baby carrots and baby portabella mushrooms and seasoned them with salt and just a little cayenne pepper and ginger.

Chef Pika_Dream

I have been cooking since I was 6, so aren't many recipes I don't make "improvements" on, and this one was no exception. For starters, medium is too high of a heat setting for sautee'ing the garlic. It will burn. You need to put the heat to medium low, and use 2 tbsps oil. After the garlic, spinach and green onion was sautee'd and removed from the pan, I added the mushrooms, but seasoned them with 1/8 tsp garlic salt w/ parsley, 1/8 tsp garlic pepper, and 1/8 tsp onion salt. They had a distinct marinaded flavor. When mixing the feta cheese mixture, I increased the sour cream to 1 cup, because it was too dry without it, and I wanted the mixture to be smoother so the flavors would combine and the cheese would melt some when cooked instead of making the mix clumpy. The bread coating I changed completely. I used 2 cups italian style bread crumbs, 1/2 cup of shredded parmesan/romano/asiago cheese blend and 1/8 tsp seasoned pepper blend. When I served this, it was gone in record time. I even had a picky-eater 5 year old visiting that cleaned her plate. I had some filling left over, so I put it in the fridge and then took it to my in-laws' house for their Easter party. I threw it in a bowl and microwaved it, and it made an AMAZING dip when served with Tostito's Scoops. It was gone in 5 minutes. Thanks so much for the key ingredient combinations! You gave me the means to concoct my own something special. I will be making this often, and definately if I have company coming!


This recipe not only tasted great, but it also came out looking great too! I made it strictly following the recipe the first time and loved it, but it does take a while to make. The second time I made it, I used some shortcuts, and it came out just as great. First, instead of making the bread crumb topping, I used a prepackaged cornbread stuffing (Pepperidge Farm), made it according to the package directions, and then patted a thin layer over the chicken before baking. Instead of precooking all the ingredients for the "perfection", I simply used thawed frozen spinach, canned mushrooms (the no salt added kind), and just didn't bother precooking the onions and garlic before mixing with the feta/sourcream. Also, instead of premarinating the chicken, I just poured a little Italian dressing over the chicken after stuffing and adding to the pan (just make sure and not add a lot). Since the ingredients weren't warm before placing in the chicken this way, I left out the freezer part all together. Doing this cut the prep time down from an hour to about 10 minutes - and there was very little taste difference! As a side note, I did have to cook my chicken a good bit longer than 25 mintues in order to get the chicken completely cooked - more like 45 minutes (but then the breasts I used were rather thick and I didn't pound them thin...just cut a slit and stuffed that way to save time). I will definitely make this again!