Chicken Breasts Stuffed with Spinach & Provolone
Stuffed chicken breast with spinach and cheese. Just one of our best baked chicken breast recipes. Stuffing is easy with the butterfly technique used in the recipe.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breast halves, boneless, skinless
|
*
|
|
| 3 |
scallions, spring or green onions
finely chopped |
*
|
|
| 1 | large |
eggs
beaten |
|
| 1 | cup |
spinach
sliced into shreds |
|
|
black pepper
to taste |
*
|
||
|
nonstick cooking spray
to coat pan |
* | ||
| ¼ | cup |
bread crumbs
Italian seasoned |
|
| 4 | slices |
provolone cheese
low-fat version |
|
| ½ | tablespoon |
lemon zest
|
|
| 1 |
lemon
juice of |
*
|
|
| 1 | tablespoon |
olive oil
Extra-Virgin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
*
|
| 3 | each |
scallions, spring or green onions
finely chopped |
*
|
| 1 | large |
eggs
beaten |
|
| 237 | ml |
spinach
sliced into shreds |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nonstick cooking spray
to coat pan |
* |
| 59 | ml |
bread crumbs
Italian seasoned |
|
| 4 | slices |
provolone cheese
low-fat version |
|
| 7.5 | ml |
lemon zest
|
|
| 1 | each |
lemon
juice of |
*
|
| 15 | ml |
olive oil
Extra-Virgin |
|
Directions
The chicken is quite easy to stuff using a butterfly cut stuffing technique. Just cut a slit down the side compared to other recipes that try to roll and toothpick in the stuffing and it turns out every bit as delicious.
Preheat oven to 425℉ (220℃) F.
Prepare a baking pan (we prefer using glass) by spraying with cooking spray.
Stuffing
In a small bowl prepare the stuffing by mixing the bread crumbs, spinach, scallions lemon zest (rind) and the egg.
Topping
In another small bowl mix the juice of a lemon, olive oil, and black pepper together.
Set aside.
Butterfly
Butterfly each chicken breast (cut down the center), being careful not to slice completely through each breast.
Stuff
Place one slice of provolone inside each open breast.
Divide the stuffing between each chicken breast.
Fold the chicken breast back together, gently manipulating the cheese and stuffing to remain inside.
Place all 4 stuffed chicken breasts into the baking dish .
Whisk together the topping to ensure it is well mixed and drizzle over the top of the chicken breasts evenly.
Bake chicken
Position the baking dish on the center rack of the oven and bake for 40 minutes.
Serve with a green salad.
Chicken breast dinner for two
It's very easy to halve this recipe to make two servings. Use 2 chicken breasts, two scallions 1/2 cup of spinach and two slices of cheese and reduce the baking time to 30 minutes.
Juicy chicken breasts
For a juicer chicken breast, instead of timing use check for doneness by using a thermometer. Cook the breasts until the internal temperatures of the chicken at the thickest center part of the stuffed chicken breast reaches 160℉ (71℃) F (the temperature will continue to rise as the chicken rests).
Remove from the oven and cover with foil, allowing the chicken to rest in the baking dish for 5 minutes (the temperature will continue to rise as the chicken rests).
Using an inexpensive remote food thermometer such as this one makes it easy and foolproof to achieve juicy results every time!
The result will be stuffed chicken breast juicy-licious.
