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Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Laurie Wheeler

Laurie Wheeler

Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!

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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:
  • 449 kcal
  • 22%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews

Eyyys
1025

Eyyys

4/30/2008

I've made this several times, the first time following the directions exactly, but the bacon was undercooked and left the chicken very greasy. The next time I pre-cooked the bacon in the microwave about half way first, but again, the chicken was a bit greasy and the bacon wasn't doing anything to compliment the chicken. Now instead of bacon I wrap the chicken in prescutto and it's perfect! The flavors mix very well with the feta and spinach stuffing. It's now the first thing I cook for a guy when I want to impress him, and it works like a charm!

DEBD11
959

DEBD11

7/24/2005

Very nutricious and delicious entree. Several reviewers said they found the chicken bland and dried out after the specified cooking time. After I butterflied the chicken breasts, I seasoned them with garlic powder and onion powder. Then, because I don't like chicken that does not have a golden color on the outside, I sauteed in a nonstick pan sprayed with Pam (because I am fat conscious due to cholesterol) for about 45 seconds per side til I got the color I wanted. (The center was still quite rare.) I made my stuffing by using only half of a 10 oz carton of frozen spinach. (Drain the spinach well on lots of paper towels.) Then I added 3 parts fat free sour cream to 1 part mayo. Per a previous reviewer I added 1 tsp of egg substitute to bind the mixture. I also sauteed sweet Vidalia onions and fresh minced garlic to add to the spinach mixture. Instead of feta cheese, I added grated Parmesan/Romano cheese (about 1/4 cup). After stuffing the chicken, I precooked slices of turkey bacon (less fat) and topped them on the chicken pieces. I covered my chicken with aluminum foil to bake in a 350 degree oven for about 30 minutes (depends on thickness of your butterflied breasts). It was quite moist and very flavorful (not bland or dry.) And because I cut back on fat at every opportunity, it was healthy for our lifestyle. Hope this helps those who have the same dietary concerns.

LINDA W.
503

LINDA W.

1/25/2004

Very good! I made this over the weekend, adapting it a bit by making a mixture of lemon juice, olive oil, crushed garlic and oregano, and spooning it over the chicken breasts while they roasted (from another similar recipe here on Allrecipes.com). The lemon and feta work really well together, and the oil helps "crisp" the top of the chicken and bacon wrapped around it.

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