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Spinach Stuffed Chicken Breasts

Here's how you make Spinach Stuffed Chicken Breasts
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  • Servings: 4
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 pounds boneless chicken breasts (4 medium or 3 large breast halves)
  • 1/2 can (14 ounce) spinach (press-drained through a strainer)
  • 1 large egg (slightly beaten)
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • 8 ounces sour cream
  • 1 cup shredded cheese (4 oz cheddar, Swiss, or Mexican blend)
  • 1 tablespoon oil (canola oil)
  • 1 ounce bread slice (1 slice, shredded in a blender)
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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