Spinach-Stuffed Chicken

Spinach-Stuffed ChickenRecipe
Brandy Nelson, 32, Plumas, Lake, Calif.

"Everyone in our family (even our four children) loves this recipe, spinach notwithstanding."

Serves: 4

Cost per Serving:



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3 tablespoons olive oil
4 cloves garlic, minced
1 16-oz. bag frozen chopped spinach, thawed, squeezed dry
Salt and pepper
4 boneless, skinless chicken breast halves
1/4 teaspoon poultry seasoning
3/4 cup dry white wine


Prep: 15 Minutes
Cook: 25 Minutes

1. In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.

2. Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.

3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.

Created date

May 2014

Nutritional Information

Calories 324
Fat 12 g
Satfat 2 g
Protein 38 g
Carbohydrate 8 g
Fiber 4 g
Cholesterol 82 mg
Sodium 496 mg