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Spinach-Stuffed Chicken Recipe

Spinach-Stuffed Chicken Recipe photo by Taste of Home

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A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.

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Spinach-Stuffed Chicken Recipe

Prep: 15 min. Bake: 1 hour

Yield: 6 Servings

15 60 75

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded Swiss cheese
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
6 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika, optional

Directions

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket. Stuff each breast with 1/2 cup spinach mixture.
Place chicken skin side up in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired.
Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer inserted into the breast meat reads 170° and juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 stuffed chicken breast half equals 461 calories, 24 g fat (10 g saturated fat), 144 mg cholesterol, 430 mg sodium, 7 g carbohydrate, 3 g fiber, 53 g protein.

Originally published as Spinach-Stuffed Chicken in Quick Cooking September/October 1998, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Spinach-Stuffed Chicken

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Reviewed on Nov. 30, 2012 by jennyweems

This was dinner tonight... MMMmmm good! I used 4 skin-on, bone-in thighs and 3 skin-on, bone-in breasts. It was DELICIOSO! I served it with garlic-onion bow-tie pasta (I sauteed fresh garlic cloves with fineley diced onion and simmered it in olive oil. Then tossed bow-tie pasta & grated parm til pasta was coated... mmmmm) and canned asparagus. It was another thumbs up meal! I used 1 tsp italian seasoning instead of 1/2 oregano, 1/2 thyme b/c I didn't have thyme. I hope you all enjoy! I know we did!

Reviewed on Feb. 04, 2010 by daisey5

I change the recipe to eliminate the fat. I used skinless boneless chicken so I flatened them out and put the spinach on them and rolled them up and then baked them.