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.
- 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
- 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.
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.
Reviews for Spinach-Stuffed Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review