Kittencal's Spinach-Stuffed Chicken Breasts
Created by KittenCal on November 3, 2012
- Servings: 6
- Prep Time: 30m
- Cook Time: 35-40m
- Recipe #6903
Ingredients
- 5 to 6 large (1 1/4 to 1 1/2 pounds) boneless skinless chicken breasts (pounded thin, choose large chicken breasts - IMPORTANT! do not use the frozen seasoned, they are injected with water and do not flatten well)
- 1/2 cup melted butter (slightly cooled, might need more)
- BREADING
- 1 1/4 cups dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1/2 teaspoon seasoning salt (optional)
- 1/2 teaspoon fresh ground black pepper, or to taste
- SPINACH FILLING
- 1 tablespoon olive oil
- 1 package (10 ounce) fresh baby spinach (8 cups fresh)
- 1 garlic clove, minced
- 1/4 cup breadcrumbs
- 1 cup cream cheese (Philadelphia Garlic Herb Spreadable Cream Cheese)
- Salt and pepper
How to Make
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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.
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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).
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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).
How to Make
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Step 4: Place the melted butter in bowl. In a shallow bowl combine all the breadcrumb ingredients together.
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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.
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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).