Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Tammy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)

  • Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.

  • Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

528 calories; 25.9 g total fat; 154 mg cholesterol; 878 mg sodium. 17.1 g carbohydrates; 55.2 g protein; Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
I altered this recipe a little...I used boneless chicken breasts instead and added garlic with the spinach leaving out the onion and put basil on the chicken. I also left out the sauce just baking it as is and it came out excellent. Read More
(77)

Most helpful critical review

Rating: 3 stars
08/14/2003
I make this recipe with a few slight variations... try Feta cheese instead of mozzarella it gives it more flavor. Also just cook in a can of chicken broth it keeps the chicken very moist and really brings the flavors together. We use thin chicken strips because it cooks faster and we roll the chicken with the ingredients and then secure with toothpicks. Read More
(37)
116 Ratings
  • 5 star values: 57
  • 4 star values: 31
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
06/23/2003
I altered this recipe a little...I used boneless chicken breasts instead and added garlic with the spinach leaving out the onion and put basil on the chicken. I also left out the sauce just baking it as is and it came out excellent. Read More
(77)
Rating: 5 stars
06/23/2003
I altered this recipe a little...I used boneless chicken breasts instead and added garlic with the spinach leaving out the onion and put basil on the chicken. I also left out the sauce just baking it as is and it came out excellent. Read More
(77)
Rating: 5 stars
08/14/2003
Being a relatively seasoned home chef and picky eater I will say this is one of the best recipes I've found on allrecipes.com. Perfect blend of flavors (you've gotta like onions though) and soo easy to prepare. I used deboned chicken breasts and cheddar instead then I poured all the leftover "stuffing mixture" on top of the finished product before popping it into the oven. It was wonderful! Next time I will try adding white wine. This is really a no-fail recipe. I'd give this six stars if I could. Thanks for sharing! Read More
(44)
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Rating: 3 stars
08/14/2003
I make this recipe with a few slight variations... try Feta cheese instead of mozzarella it gives it more flavor. Also just cook in a can of chicken broth it keeps the chicken very moist and really brings the flavors together. We use thin chicken strips because it cooks faster and we roll the chicken with the ingredients and then secure with toothpicks. Read More
(37)
Rating: 5 stars
11/04/2003
I almost forgot...I also marinated the chicken (boneless skinless chicken breasts) in Italian dressing overnight and it made the chicken so tender and moist you wouldn't believe it. VERY tasty. For those who didn't love this recipe a few moderations with marinades and sauces makes it very gourmet and very tasty! Read More
(16)
Rating: 5 stars
05/09/2003
It could use more cheese in the stuffing but this may very well be my all time FAVORITE chicken recipe. I made it for Valentine's Day this year and my honey and I just loved it. Hey he proposed right afterward so you draw your own conclusions! Read More
(16)
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Rating: 5 stars
11/05/2003
Delicious and very pretty dish easy to prepare but nice enough for company. It is substantial enough that you don't really need pasta just bread and salad and a glass of wine. I topped mine with a large can of diced tomatoes with basil garlic & onion. Read More
(13)
Rating: 5 stars
01/15/2004
this was a good recipe.. i added a few touches tho. i used boneless chicken breasts about 6 cloves of garlic & freshly grated romano cheese since its a little more punget. in adition.. i think next time i might top with a pre-prepared alfredo sauce for a change Read More
(12)
Rating: 3 stars
06/23/2003
Room for improvement-but good basic recipe to start with. I would watch my cooking time to 25 mninutes I overcooked my chicken with the 35 minute directions. Next time I will season my chicken more and add ricotta cheese to the stuffing. The 1/4 c. parmisan lacked the "kick" the stuffing needed. I also sauteed the onions with garlic (2 cloves) before mixing it with the spinach. A recipe worth a second try for me. Other than the chicken being overcooked the presentation was pretty ( I served with four large ricotta/garlic raviolis with extra sauce). Read More
(11)
Rating: 5 stars
06/16/2003
This was a good meal and surprisingly easy to make. Next time I make it though I am going to use ricatta or feta cheese instead of the parmesan. Read More
(11)