Photo: James Carrier; Styling: Shaz Arasnia
Prep Time
20 Mins
Cook Time
45 Mins
Yield
4 servings (serving size: 1 breast)

These spinach-stuffed chicken breasts make an easy weeknight recipe or an impressive dinner for guests. Serve with brown rice and green beans to round out the meal.

How to Make It

Step 1

Preheat oven to 350º.

Step 2

Heat olive oil in a medium skillet over medium heat. Add leek, garlic, oregano, salt, crushed red pepper, and black pepper; cook and stir until leek is soft (about 5 minutes). Remove from heat and add the spinach, stirring to combine; set spinach mixture aside.

Step 3

Cut the chicken breasts in half horizontally using a sharp knife. Place bottom halves of breasts in a 9- x 9-inch baking dish, setting top halves aside. Divide spinach filling evenly among breasts; top each portion with one-fourth of roasted red peppers, and replace the top halves of breasts.

Step 4

Brush the top half of each chicken breast with melted butter; sprinkle with breadcrumbs, and spray lightly with cooking spray. Add wine to baking dish (avoiding the breadcrumbs), and bake for 40 minutes or until the chicken is completely cooked.

Step 5

Remove chicken from oven; let rest for 5 minutes before serving. To serve, cut each breast into 3 or 4 slices on the diagonal to expose the stuffing, or simply leave each portion whole.

Chef's Notes

Slicing the chicken breast horizontally holds the filling well, and does away with the need to pin it together with toothpicks.

Ratings & Reviews

HeidisRecipes's Review

missymmartin
October 13, 2013
Not the greatest flavor

sixjewels's Review

Whygal
August 19, 2013
We made this dish tonight just because we wanted something new and it was fabulous! Everyone at the table loved this meal. We chopped the leek into small pieces for the kids and we did add feta cheese on the top once cooked. Our family wants it every week - it is outstanding.

daduk1's Review

dnw1020
June 03, 2013
This dish is absolutely fantastic. I did not change anything except to use a regular onion chopped instead of the leek and used fresh spinach I had prepared in the microwave. This dish make such a nice colorful presentation. YUM!

Scrowne's Review

chultzy
January 04, 2013
Thank you for this! I quadrupled (or more!) the garlic, otherwise cooked the suggested amount of stuffing for only two chicken breasts and it made a superb dinner for two, with enough spinach/leek mixture that no other veggies were needed. I substituted olive oil for butter and panko breadcrumbs for a crunchier topping. Excellent - a Keeper!

missymmartin's Review

Scrowne
August 23, 2012
N/A

MartinaSinop's Review

sixjewels
March 06, 2012
easy, delicious and healthy

dnw1020's Review

HeidisRecipes
February 19, 2012
N/A

Whygal's Review

MartinaSinop
December 27, 2011
This is one of the best new chicken recipes that I have tried in a long time. I made it following the directions but used sweet onion (approx a 1/4 cup finely chopped) in place of the leek (it's what I had on hand), rough chopped fresh spinach rather than the frozen (using up what I had on hand) and sprinkled a little feta on top of the spinach and roasted red peppers (freshly roasted as I don't care for the bottled ones). It was a light meal for the day after Christmas. I served it with a salad and my family has declared it a "keeper."

Rhonda1962's Review

daduk1
September 12, 2011
Excellent recipe

chultzy's Review

Rhonda1962
January 17, 2010
This recipe is fantastic! Can't count the rave reviews I've recieved. I used fresh spinach and sauteed it with the onions and garlic. ( didn't have leeks). Also added 1-2 Tbls shredded Mozzarella cheese on the red peppers. Mixed the bread crumbs with the melted butter and 1 Tbls Parmesan cheese before sprinkling on top! My husband says its the best chicken he's had in ages!