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Breaded Spinach-Stuffed Chicken

 Breaded Spinach-Stuffed Chicken
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
  • Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the

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Breaded Spinach-Stuffed Chicken (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: One stuffed chicken breast equals 260 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.