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Spinach-Stuffed Chicken

 Spinach-Stuffed Chicken
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.
6 ServingsPrep: 15 min. Bake: 1 hour


  • 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

2 of 2

Spinach-Stuffed Chicken (continued)

Directions (continued)

  • thermometer inserted into the breast meat reads 170° and juices
  • run clear. Yield: 6 servings.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.