Spinach Stuffed Chicken Breasts
Recipe: #22140
December 15, 2015
Categories: Chicken, Spinach, Oven Bake, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.