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Spinach-Stuffed Chicken

The spinach and cheese filling in these chicken breasts is so delicious you’ll want to make it again and again! The spiced, crispy skin will help keep the meat tender and juicy.
Serves: 6
Prep Time: 30 min
Cook Time: 1 hour 15 min

Ingredients

6 skin-on chicken breasts, halved
20 oz frozen spinach, thawed and drained
1 cup swiss Emmental cheese, shredded
¾ cups ricotta cheese
3 tbsp Parmesan cheese, grated
3 tbsp onion, finely-chopped
1 clove garlic, minced
¼ tsp salt
¼ tsp nutmeg, ground
¼ tsp black pepper, ground
2 tbsp olive oil
1 tsp paprika
½ tsp oregano, dried
½ tsp thyme, dried

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper.

  2. Carefully loosen the skin on one side of each chicken breast to form a pocket.

  3. Stuff each breast with ½ cup of the spinach mixture.

  4. Place chicken skin side up in a greased 15” x 10” x1” (38 cm x 25 cm x 2 cm) baking pan.

  5. Combine the oil, paprika, oregano and thyme, brush over chicken. Sprinkle with additional paprika if desired.

  6. Bake uncovered, at 350ºF (180ºC) for 1 to 1 ¼ hours or until a meat thermometer inserted into the breast meat reads 165ºF (74ºC) and the juices run clear.

Nutrition Info

Per 420 g serving Amount
Calories500
Protein74 g
Fat18 g
Saturated Fat7 g
Carbohydrate8 g
Fibre3 g
Sugar1 g
Cholesterol185 mg
Sodium440 mg
Per 420 g serving % Daily Value
Potassium34
Calcium45
Iron20
Vitamin A160
Vitamin C45
Vitamin B693
Vitamin B1289
Folate64
Zinc44