Spinach Stuffed Chicken Breasts

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"I recall chicken breasts weighing about 8 oz each. Today I find they are 50% larger or 12 oz to 13 oz each. In this recipe, I call 8 oz breasts medium breasts and 12 - 13 oz breasts, large breasts. I love the flavor of this sour cream sauce which complements chicken and spinach."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (509.8 g)
  • Calories 714.9
  • Total Fat - 30.9 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 286.5 mg
  • Sodium - 1067.9 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.6 g
  • Protein - 89 g
  • Calcium - 504.6 mg
  • Iron - 6.4 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375 F.

Step 2

Blend sour cream and cream of chicken soup and set aside.

Step 3

Pound chicken breasts between sheets of plastic until 1/4 to 3/8 inch thick. Divide each into two equal pieces.

Step 4

Mix spinach, egg, and bread crumbs along with 1/3 of the shredded cheese.

Step 5

Spread spinach mixture across each piece of chicken and roll up, securing with at least one toothpick per piece.

Step 6

Oil a casserole dish or large skillet and place chicken rolls into the dish. Cover with soup mixture.

Step 7

Bake for 25 minutes, add cheese to top, and bake for 5 to 10 more minutes or until internal temperatures are 160 F.

Tips & Variations


No special items needed.

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