Find it fast!

Monday, February 2, 2009

Spinach Stuffed Chicken

I've been making this recipe for years, I got it a while ago from a KRAFT foods magazine. The presentation of it is beautiful, and it is an elegant dish to entertain with. I often change the filling, but this is the simple version I originally learned. The actual recipe calls for stuffing, but that always comes out overly soggy so I stopped using it.

-8 chicken breast tenders
-1 cup spinach
-1 can diced tomatoes (the kind mixed with garlic and basil is super yummy)
-1 cup cut up mushrooms
-3 cloves minced garlic
-1/2 cup fresh basil, or a bunch of dried Italian spices
-salt and pepper
-fat-free Italian dressing
-mozzarella cheese for garnish


-Place the chicken breast tenders into a Ziploc bag and pound with a meat tenderizer to thin it out. If you don't have one, make your life easier and get one. If you insist on doing this the hard way, then use a can or anything hard and pound the chicken.
-Mix the spinach, diced tomatoes, mushrooms, garlic, basil and salt into a bowl.
-Spoon 1/4 cup of filling onto one end of the chicken breast. Roll up and place seam side down into a baking dish. Continue with the rest of the chicken. Season tops of chicken with salt and pepper.
-Drizzle the Italian dressing over the chicken breasts and bake uncovered at 375 degrees for 30-35 minutes. In the last 5 minutes of cooking, sprinkle the cheese on top of each piece of chicken.

I served this alongside the pesto and goat cheese rice bake.


  1. I made this last night company and they couldn't stop raving about how good it tasted!!

  2. Thanks Nadia, glad to hear you enjoyed it! You have your own awesome recipe for stuffed chicken breasts too :)

  3. YUMMY!! I loved this!! Saad was impressed when I gave him his plate, it looked so nice :) Thanks for sharing!!

  4. Britney, I'm so glad you guys enjoyed it. Impressive but simple!