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Chicken Breasts Stuffed with Spinach and Provolone

 
Chicken Breasts Stuffed with Spinach and Provolone
8.1k

This turned out very well. Chicken at first seemed a bit dry on the edges but once I had a bite of the chicken with the cheese and spinach stuffing, the balance was just about perfect.

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

Trans-fat Free, Low Carb
 

Ingredients

4 chicken breast halves, boneless, skinless
3 scallions, spring or green onions
finely chopped
1 large eggs
beaten
1 cup spinach
sliced into shreds
black pepper
to taste
*
nonstick cooking spray
to coat pan
*
1/4 cup bread crumbs
Italian seasoned
4 slices provolone cheese
low-fat version
1/2 tablespoon lemon zest
1 lemon
juice of
1 tablespoon olive oil
Extra-Virgin

Directions

Preheat Oven to 425 degrees F.

Prepare a baking pan (I prefer using glass) by spraying with cooking spray.

In a small bowl prepare the stuffing by mixing the bread crumbs, spinach, scallions lemon zest (rind) and the egg.

In another small bowl prepare the topping. Mix the juice of a lemon, olive oil and black pepper together.

Set aside.

Prepare the chicken: Butterfly each chicken breast (cut down the center), being careful not to slice completely through the breast.

Place one slice of provolone inside each open breast.

Divide the stuffing between each chicken breast.

Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside.

Place all 4 stuffed chicken breasts into the baking dish.

Whisk topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.

Put baking dish in the oven on the center rack and bake for 40 minutes.

Serve with a green salad.

 

* not incl. in nutrient facts

Reviews

over 5 years

VERY tasty. I didn't know if I should cover it (keep it moist?) or not cover it and let it brown more? So I did both. I probably cooked it a little too long as it was a bit dry. I wound up cooking it about an hour because of some conflicting errands. It didn't seem like it was done enough in half an hour so I turned the temperature down and left it in while I had to run out. I will for sure make this again! I also sprinkle just a little bit of feta cheese over the spinach stuffing.

over 5 years

VERY tasty. I didn't know if I should cover it (keep it moist?) or not cover it and let it brown more? So I did both. I probably cooked it a little too long as it was a bit dry. I wound up cooking it about an hour because of some conflicting errands. It didn't seem like it was done enough in half an hour so I turned the temperature down and left it in while I had to run out. I will for sure make this again! I also sprinkle just a little bit of feta cheese over the spinach stuffing.

+5

over 6 years

This turned out very well. Chicken at first seemed a bit dry on the edges but once I had a bite of the chicken with the cheese and spinach stuffing, the balance was just about perfect. After shooting the photo it disappeared very quickly and I found bite after bite there was a perfect amount of cheesy stuffing, vs. chicken breast. Loved the way the cheese baked inside the butterflied breast,

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Comments

CHERYL
United States
 almost 5 years ago

I can't wait to try it, but PLEASE fix the typo. PROVOLONE.

Done! Thanks for pointing it out.

sean
Key Largo, Florida, United States
 almost 5 years ago

Grand Rapids, United States
 almost 2 years ago

Wil in Michigan. If I want to double the recipe, how long should it bake?

If you are using a larger-ish pan, 40 minutes should be plenty. Or the best way to use a thermometer to test the thickest part of the chicken breast, if it reaches 165 F, it's done!

happyzhangbo
Toronto , Ontario, Canada
 almost 2 years ago


 11 months ago

Has anyone tried grilling instead of baking?

Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 31843% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 384mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 74g
Vitamin A 23% Vitamin C 18%
Calcium 26% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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