Spinach-Stuffed Chicken Recipe

5 3 4
Spinach-Stuffed Chicken Recipe
Spinach-Stuffed Chicken Recipe photo by Taste of Home
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Spinach-Stuffed Chicken Recipe

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5 3 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2 package (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 pepper
  • 1/4 teaspoon ground nutmeg
  • 6 bone-in chicken brest halves
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Additional paprika, optional

Directions

Combine the first nine ingredients; gently stuff 1/2 cupful under the skin of each chicken breast (see page 58). Place in a greased 15-in. x 10-in. x 1-in. baking pan. Combine oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake at 350° for 1 to 1-1/4 hours or until juices run clear. Yield: 6 servings.
Originally published as Spinach-Stuffed Chicken in Quick Cooking September/October 1998, p57

Nutritional Facts

1 each: 461 calories, 24g fat (10g saturated fat), 144mg cholesterol, 430mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 53g protein.

  • 2 package (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 pepper
  • 1/4 teaspoon ground nutmeg
  • 6 bone-in chicken brest halves
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Additional paprika, optional
  1. Combine the first nine ingredients; gently stuff 1/2 cupful under the skin of each chicken breast (see page 58). Place in a greased 15-in. x 10-in. x 1-in. baking pan. Combine oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake at 350° for 1 to 1-1/4 hours or until juices run clear. Yield: 6 servings.
Originally published as Spinach-Stuffed Chicken in Quick Cooking September/October 1998, p57

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Reviews forSpinach-Stuffed Chicken

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MY REVIEW
dreacobb User ID: 7360739 30196
Reviewed Aug. 5, 2013

"This is one of my favorite chicken recipes that I have tried from this cookbook so far. I substituted mozzarella cheese for the Swiss, and I omitted the ricotta. I also added diced mushrooms. I will definitely keep this recipe."

MY REVIEW
jennyweems User ID: 4782168 24137
Reviewed Nov. 30, 2012

"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!"

MY REVIEW
daisey5 User ID: 146806 202806
Reviewed Feb. 4, 2010

"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."

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