Spinach-Stuffed Chicken Breasts

Name: Spinach-Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings (serving size: 1 breast)
Ingredients: 1 tablespoon olive oil; 1 cup thinly sliced leek (about 1 large); 2 garlic cloves, minced (about 1 teaspoon); ½ teaspoon dried oregano; ¾ teaspoon kosher salt; ¼ teaspoon crushed red pepper flakes; ⅛ teaspoon ground black pepper; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 4 medium (about 5 ounces each) skinless, boneless chicken breasts, trimmed of excess fat; 3 ounces bottled roasted red bell peppers (about 1 1/4 peppers), divided; 1 tablespoon butter, melted; ¼ cup Italian-seasoned breadcrumbs; Cooking spray; ¼ cup dry white wine

10 Ratings
8 Reviews

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.

Recipe by Health November 2005

Gallery

Credit: James Carrier; Styling: Shaz Arasnia

Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Yield:

4 servings (serving size: 1 breast)

Nutrition Info

Directions

Step 1
Preheat oven to 350º.

Advertisement
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.

Nutrition Facts

Per Serving:

301 calories; fat 10g; saturated fat 3g; mono fat 4g; poly fat 1g; protein 33g; carbohydrates 16g; fiber 3g; cholesterol 81mg; iron 3mg; sodium 673mg; calcium 163mg.

Sort by: Newest

Newest Oldest

HeidisRecipes

10/13/2013

Not the greatest flavor

sixjewels

08/19/2013

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

06/03/2013

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

01/04/2013

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!

MartinaSinop

03/06/2012

easy, delicious and healthy

Whygal

12/27/2011

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

09/12/2011

Excellent recipe

chultzy

01/17/2010

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!

Back to Spinach-Stuffed Chicken Breasts

All Reviews for Spinach-Stuffed Chicken Breasts

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Spinach-Stuffed Chicken Breasts

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Spinach-Stuffed Chicken Breasts

Account

Spinach-Stuffed Chicken Breasts

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Spinach-Stuffed Chicken Breasts