Easy Spinach and Parmesan Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

I love this meal because it’s an all-in-one package deal. No, it’s not a microwave dinner! It’s veggies and protein all bundled up together. Plus is has garlic + parmesan: the best combination since peanut butter and chocolate? I would say so.

You can modify this stuffed chicken recipe in so many ways. I’m already thinking about how I’m going to make it next. This version is moist, delicious, and healthy but if I feel like adding a few extra calories next time, I might coat the stuffed breasts in a combination of seasoned breadcrumbs and parmesan to get a crispy, buttery crust. Why not? More parmesan is always a good idea.

Spinach Stuffed Chicken Breasts

Did you know that breadcrumbs are one of the worst pre packaged food you can buy at the grocery store? Ya, one of my friends told me that, and when I read the ingredients in a mainstream brand, sure enough there were a million different chemicals!  I don’t mean to lecture you, because I’ve definitely used pre packaged bread crumbs manyyy times. But, ew. What’s more is that breadcrumbs are incredibly easy to make with a loaf of bread. Some cheap, national brand loaves of bread have less ingredients/chemicals than breadcrumbs and less = more when it comes to ingredients/chemicals in pre packaged food. So if you have a little extra time, buy the best loaf of bread you can find and simply dry it out. Then throw the pieces in a gallon sized ziploc bag and take out your weekly frustrations on that bag with a rolling pin. If you have a food processor, it’s even easier but you’ll have to find another way to take your frustrations out. ;) And there you have it: everything you need to know about breadcrumbs and the world’s longest tangent.

Spinach Stuffed Chicken Breasts

This adorable, bundled meal was so easy to make so it’s perfect for an easy weekday dinner. I know, I’m calling food adorable which means it’s time to stop writing and get to the recipe!

Easy Spinach and Parmesan Stuffed Chicken Breasts
Serves 2
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Cook Time
45 min
Cook Time
45 min
304 calories
5 g
88 g
16 g
35 g
5 g
141 g
500 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
141g
Servings
2
Amount Per Serving
Calories 304
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 88mg
29%
Sodium 500mg
21%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
6%
Sugars 0g
Protein 35g
Vitamin A
48%
Vitamin C
12%
Calcium
31%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 boneless skinless chicken breasts
  2. ½ cup fresh parmesan, shredded
  3. 1 ½ cups chopped spinach
  4. ¼ teaspoon crushed red pepper
  5. ½ teaspoon garlic powder
  6. 1 clove garlic, minced
  7. 1 tablespoon olive oil
  8. 1 teaspoon dried oregano
  9. salt and pepper to taste x 2
  10. 6 toothpicks
Instructions
  1. Preheat oven to 375 degrees fahrenheit.
  2. Heat oil in a large skillet on medium heat and saute spinach, red pepper, garlic powder, garlic clove, salt, and pepper until fragrant. Set aside to cool all the way to room temperature.
  3. Meanwhile, butterfly the chicken and be sure not to cut all the way through.
  4. Season the part of the chicken that will be on the outside with salt, pepper, and oregano.
  5. Combine parmesan cheese to the spinach mixture.
  6. Stuff each breast with half of the mixture.
  7. Fold over breasts and secure with 3 toothpicks in each.
  8. Place chicken in a casserole dish and cook covered with aluminum foil for about 45 minutes or until chicken is no longer pink.
  9. Set aside for 10 minutes before cutting in.
Notes
  1. I used frozen, chopped spinach for this recipe. If using frozen spinach, thaw it in some cold water before using. You can also zap it in the microwave for a minute!
beta
calories
304
fat
16g
protein
35g
carbs
5g
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Spicy Spoonful http://www.spicyspoonful.com/


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  1. Gloria says:

    This is simply awesome…….Makes me drool…Wish I could taste it..

  2. Nadia says:

    Thanks Gloria! Yea, I’m getting really hungry just looking at it too :)

  3. Amira says:

    This looks so easy and delicious and it can be filled with almost anything if the kids protest against spinach :)

  4. lis says:

    This is a fantastic recipe. Quick questions:

    1. Why do you cover the chicken ?
    2. Do you brush the chicken with olive oil before you put it in the oven?

    Thanks

    • Nadia says:

      I covered it so that it locks in the moisture and the chicken stays juicy. I didn’t brush it with olive oil but you certainly could!

  5. Peggy says:

    I only covered it for the first 35 mins. I removed the foil for the last 10 mins. to allow it to brown up better. Also added a splash of white wine, and 1/2 a finely diced yellow onion to the sauteed spinach. Yummy!

  6. Kelly says:

    My variation:
    Used fresh spinach and tossed once cooled with fresh grated Parmesan.
    Browned stuffed breasts in a pan then covered and cooked for 35 mins.
    When I finished browning the chicken and removed from the pan, left the burner on and threw in some finely chopped sweet onion.
    Cooked it down and deglazed the pan with some white wine. Reduced, added chicken broth and fresh ground black pepper and simmered to a sauce.
    Pulled chicken out of the oven, plated and topped with white wine sauce. Delicious!!

    Thanks for the great recipe!!

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