Spinach Stuffed Chicken Breast

135SHARES
Spinach Stuffed Chicken Breast

4.7 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 293.9
  • Total Fat: 18.0 g
  • Cholesterol: 67.1 mg
  • Sodium: 953.7 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 26.3 g

View full nutritional breakdown of Spinach Stuffed Chicken Breast calories by ingredient
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Introduction

Spinach and feta cheese stuffed into boneless, skinless chicken breasts. Great served with rice, noodles of a great summer salad. Sure to become a family favourite. Spinach and feta cheese stuffed into boneless, skinless chicken breasts. Great served with rice, noodles of a great summer salad. Sure to become a family favourite.
Number of Servings: 1

Ingredients

    4 Skinless, boneless Chicken Breasts
    1/2 Cup Mayonaise (Low Fat optional)
    1/2 Cup crumbled Feta cheese (Low Fat optional)
    2 Cloves Garlic (chopped)
    1 (10-ounce) package of frozen chopped Spinach, thawed and drained
    4 Slices Bacon
    2 Tbsp Extra Virgin Olive oil
    2 Tbsp Lemon Juice
    Salt, Pepper & Oregano to tast

Directions

This recipe makes 4 servings, but is easily reduced for less. You can do a lot of wonderful, low fat substitutions, as well as trading in fresh spinach for frozen (just cook and drain is first).

1.) In a bowl, mix together the mayonaise, spinach, feta cheese and garlic until an even consistency is met. Put aside.

2.) Carefully butterfly chicken breasts (don't cut right through). Spoon Spinach mixture into the incision.

3.) Wrap each breast up with a piece of bacon (Prociutto is a great alternative), and secure with a toothpick. Place in a shallow baking dish.

4.) Mix together Olive oil, Lemon juice and seasoning. Brush over breasts (the chicken's, not your own).

5.) Bake at 375 degrees F (190 C) in oven for 1 hour, or until chicken is no longer pink.

6.) Enjoy with rice, noodles or a great salad.

Number of Servings: 1

Recipe submitted by SparkPeople user ALISON_T.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I made this for my family and everyone loved it! It reminded me of something that would be served at a nice catered event without too much fuss. The calorie calculation was incorrect however. I cut the mayo in half and only used 1/2 T of olive oil to keep it under 300 calories per serving. GREAT - 4/29/09

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  • Incredible!
    2 of 2 people found this review helpful
    Incredible, EASY & EXCELLENT!!! I didn't have Feta so I just used part skim mozz.,parm., asiago blend. Still good! thanks!!! - 4/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    I served this dish to my sons, husband, and father-in-law -- all ofthem loved it! I served it on a bed of zucchini noodles which worked great. (Just use a peeler to peel flat noodles off three zucchinis and cook in olive oil.) I highly recommned this recipe! (Was also fun to make!) - 1/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    It was sooo delicioius with a side of brown rice. I didn't even use the bacon, because I didn't have any. I did add a layer of sliced onions to the top and sliced up roma tomatoes on top of the onions before pouring the olive oil mixture. Will make again for sure!! - 10/11/09

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  • Made this tonight with turkey bacon and DH and I loved it. - 2/4/14

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