Don't miss another issue…      Subscribe

Chicken Breasts Stuffed with Spinach and Provolone

 
Chicken Breasts Stuffed with Spinach and Provolone
8.6k

Stuffed chicken breast with spinach and cheese. Just one of our best baked chicken breast recipes. Stuffing is easy with the butterfly technique used in the recipe.

Yield

4

servings

Prep

10

min

Cook

40

min

Ready

50

min

 

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
*
¼ cup bread crumbs
Italian seasoned
4 slices provolone cheese
low-fat version
½ tablespoon lemon zest
1 lemon
juice of
*
1 tablespoon olive oil
Extra-Virgin

Directions

The chicken is quite easy to stuff using a butterfly cut stuffing technique. Just cut a slit down the side compared to other recipes that try to roll and toothpick in the stuffing and it turns out every bit as delicious.

Preheat oven to 425℉ (220℃) F.

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

Stuffing

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

Topping

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

Set aside.

Butterfly

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

Stuff

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

Bake chicken

Position the baking dish on the center rack of the oven and bake for 40 minutes.

Serve with a green salad.

Chicken breast dinner for two

It's very easy to halve this recipe to make two servings. Use 2 chicken breasts, two scallions 1/2 cup of spinach and two slices of cheese and reduce the baking time to 30 minutes.

Juicy chicken breasts

For a juicer chicken breast, instead of timing use check for doneness by using a thermometer. Cook the breasts until the internal temperatures of the chicken at the thickest center part of the stuffed chicken breast reaches 160℉ (71℃) F (the temperature will continue to rise as the chicken rests).

Remove from the oven and cover with foil, allowing the chicken to rest in the baking dish for 5 minutes (the temperature will continue to rise as the chicken rests).

Using an inexpensive remote food thermometer such as this one makes it easy and foolproof to achieve juicy results every time!

The result will be stuffed chicken breast juicy-licious.

 

* not incl. in nutrient facts

Reviews

almost 6 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.

almost 6 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,

Add review

 

 

Comments

CHERYL
United States
 about 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
 about 5 years ago

Grand Rapids, United States
 about 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
 about 2 years ago


 about 1 year ago

Has anyone tried grilling instead of baking?

Nutrition Facts

Serving Size 59g (2.1 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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed