Kittencal's Spinach-Stuffed Chicken Breasts

30m
Prep Time

35-40m
Cook Time

1h 5m
Ready In

Recipe: #6903

November 03, 2012

Categories: Chicken, Spinach, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Mothers Day, New Years, Sunday Dinner, Valentine's Day, Oven Bake, Boneless Pieces, Chicken Dinner, more

recipe by:
KittenCal

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recipe by:
KittenCal

"Plan ahead the rolled breasts need to be refrigerated for a minimum of 3 hours or up to 24 hours before breading, this will allow for easier handling while breading and firm up the cream cheese mixture."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Grease an 11 x 7-inch baking dish. In a large skillet, saute spinach in 2 teaspoons oil stirring constantly until spinach is wilted (about 5-6 minutes). Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese and bread crumbs. Season with salt and pepper.

Step 2

Spread the prepared filling mixture onto each of the flattened chicken breasts; starting at the short end roll up each breast, don’t worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).

Step 3

Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).

Step 4

Place the melted butter in bowl. In a shallow bowl combine all the breadcrumb ingredients together.

Step 5

Gently coat each rolled breast firstly into melted butter then coat in the breadcrumb mixture. Place the coated breasts seam-side down into a greased 11 x 7-inch baking dish spacing slightly apart.

Step 6

Preheat oven to 375 degrees F (set oven rack to bottom position). Bake for about 35-40 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).