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–+ servings
spinach stuffed chicken

Spinach Stuffed Chicken Breasts

This recipe stuffs the chicken breasts simply, with spinach and a touch of coriander for added taste. I am not a huge fan of coriander in large amounts, but I have learned over the years that just a bit adds wonderful flavor. And so it is in this recipe. Simple and delicious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 313 kcal

Ingredients
 
 

  • 1/2 cup spinach leaves, finely chopped
  • 1 egg, beaten
  • 2 tablespoons coriander, fresh, chopped
  • salt and pepper to taste
  • 4 chicken breasts
  • 4 tablespoons butter
  • 2 cups tomatoes, chopped
  • 1 clove garlic, crushed
  • 2/3 cup chicken stock, hot
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 350ºF.
  • In a large bowl, mix together the spinach, egg and coriander. Season with salt and pepper to taste.
  • Cut almost all the way through the chicken breast one way, then turn the piece of chicken and slice back to the point you began. You now have one long, thin piece of chicken. Season it on both sides. Repeat with the other chicken pieces.
  • Spoon the filling onto the breast and spread it out over the chicken piece, coming close to but not reaching the edges. Carefully roll up the chicken breast from one end. Secure the end with toothpicks or thin skewers to keep the filling in and place the breast in a roasting dish. Repeat with the other chicken breasts.
  • Dot with chicken rolls with butter and cover them with foil. Bake in preheated 350ºF (180ºC) oven for 25 minutes. Remove the foil and cook for an additional 10 minutes until the top of the stuffed chicken is golden.
  • Meanwhile, heat the tomatoes, garlic and stock in a saucepan. Boil the mixture rapidly for 10 minutes. Season to taste with salt and pepper. Remove the chicken from the oven and serve it with the tomato garlic sauce or a sauce of your choice.

Notes

Alternate Method of Stuffing the Chicken:

If you don't think you have the knife skills to make one long thin piece of chicken you can stuff it another way.
Just insert a sharp knife into the top, thicker end of the chicken, or the thick side. Slide the knife in and move it around a bit to create a pocket. Make sure you don't pierce through the sides of the chicken breast. Place the stuffing in the pocket you have created and bake as directed above.

Nutrition

Calories: 313kcalCarbohydrates: 6gProtein: 52gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 188mgSodium: 358mgPotassium: 1115mgFiber: 1gSugar: 3gVitamin A: 1139IUVitamin C: 14mgCalcium: 49mgIron: 1mg
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