Breaded Spinach-Stuffed Chicken Recipe
Breaded Spinach-Stuffed Chicken Recipe photo by Taste of Home
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Breaded Spinach-Stuffed Chicken Recipe

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These moist chicken rolls get their appealing look from a golden crumb coating and wonderful spinach and onion filling. They're good right out of the oven, but you can also serve them chilled for an elegant lunch. —Mary Jones of St. Louis, Missouri
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 6 cups torn fresh spinach (5 ounces)
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/4 cup egg substitute
  • 1 tablespoon water
  • 2 tablespoons butter, melted

Nutritional Facts

1 each: 260 calories, 9g fat (4g saturated fat), 78mg cholesterol, 497mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


  1. In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside.
  2. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in crumb mixture.
  3. Place seam side down, in a 13-in. x 9-in. baking pan coated with cooking spray. Drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Discard toothpicks. Yield: 6 servings.
Originally published as Spinach-Stuffed Chicken in Light & Tasty February/March 2001, p37

Full-Bodied White Wine

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

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mamamarie User ID: 568814 266020
Reviewed May. 16, 2017

"I did a review a few minutes ago, but it did not show up. Will try again. This was very good. I also used frozen spinach and it came out fine. Thanks for the recipe."

mamamarie User ID: 568814 266019
Reviewed May. 16, 2017

"This was good. I also used frozen spinach and it came out quite well. Will make it again. Thanks for the recipe."

abreendre User ID: 1799143 50198
Reviewed Sep. 27, 2010

"A little messy to put together, but well worth the effort. It's a favorite."

Russells User ID: 4206929 50135
Reviewed May. 12, 2010

"My family loved this recipe! You can use frozen spinach instead of fresh; I thawed it and squeezed the water out, then combined it with the rest of the filling ingredients."

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