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Chicken Breasts Stuffed with Spinach and Provolone


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.















4 chicken breast halves, boneless, skinless
3 scallions, spring or green onions
finely chopped
1 large eggs
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


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.


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


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

Set aside.


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

Add review




United States
 about 9 years ago

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

Done! Thanks for pointing it out.

Key Largo, Florida, United States
 about 9 years ago

Grand Rapids, United States
 about 6 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!

Toronto , Ontario, Canada
 about 6 years ago

 about 5 years ago

Has anyone tried grilling instead of baking?

Sacramento, United States
 almost 3 years ago

Eating this now. I sprinkled salt and pepper over the top before baking. I cooked it for the first 20 min covered, and the second 20 minutes uncovered for a nice browning. The chicken breasts I had were thick, so I pounded them before stuffing them. I put all 4 in an 8" baking pan. They are a bit bland for me and I might consider adding a little garlic to the stuffing mix.

Tracy, United States
 over 1 year ago

Making now. I sprinkled with some thyme, garlic powder, salt and pepper, then wrapped in bacon.

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?


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