Spinach and Mushroom Stuffed Chicken

Prep Time
Cook Time
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"These are a family favourite...easy to make, yet look like you put in a bunch of effort; really tasty yet definitely healthy (and diabetic-friendly), and very easy to adapt serving size to just about any quantity."

Original recipe yields 2 servings


  • Serving Size: 1 (412.8 g)
  • Calories 412.3
  • Total Fat - 13.4 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 180.5 mg
  • Sodium - 1588.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.5 g
  • Protein - 65.5 g
  • Calcium - 165.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step 1

Place chicken breast halves between two pieces of plastic wrap; pound with a mallet until 1/4-inch thick.

Step 2

Combine spinach, cheese, lemon peel and pepper in a small bowl.

Step 3

Top each chicken breast half with two half-slices of bacon; then spread each with half of spinach mixture and half of mushrooms.

Step 4

Roll chicken, starting from short end, and secure with toothpicks.

Step 5

Place chicken rolls, seam sides down, in a small glass baking dish lightly coated with cooking spray; spray tops of rolls with cooking spray.

Step 6

Pour chicken broth over rolls. Bake at 350F for 30 minutes or until chicken is completely done.

Tips & Variations

No special items needed.



We loved this chicken! Stuffing them makes the breasts we used tender, juicy and delicious flavored chicken and they really tasted great.

review by:
(20 Aug 2012)