Chicken Breast Stuffed with Spinach & Cheese

Linda Joyce


I made this chicken dish for dinner this evening and my husband commented that it was the best chicken he has ever tasted and that he wants me to serve it as one of our regulars. So I immediately after finising dinner made notes as to the ingredients that were used in order to create this recipe I am happy to share. Hope you enjoy this dish as much as my husband and I did.


★★★★★ 1 vote

30 Min
30 Min


  • 4
    chicken breast halves, skinless and boneless
  • 4 Tbsp
    rondele spread, artichioke & garlic flavor
  • 4 oz
    baby spinach, fresh
  • 4 oz
    italian cheese, grated
  • 1 Tbsp
    baron's savoury spice secret holiday turkey & poultry rub (purchased at whole foods market)
  • 1 tsp
    smoked paprika
  • 1 tsp
    turmeric, ground
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 c

How to Make Chicken Breast Stuffed with Spinach & Cheese


  1. Brine chicken breast in salt water for at least 30 minutes prior to cooking. Pound chicken breast into a thin layer. Be careful not to tear chicken.
  2. Preheat oven to 375 degrees.
  3. Drizzle chicken with extra virgin olive oil and sprinkle with spice rub.
  4. Spread one tablespoon of the Rodele spread on the inside of chicken.
  5. Layer one ounce of baby spinach on top of the spread and sprinkle spinach with one ounce of grated Italian cheese.
  6. Roll up chicken and close all seams with toothpicks.
  7. Place chicken seam side down on oven grill pan and drizzle with extra virgin olive oil. Sprinkle chicken with pinches of smoked paprika and turmeric.
  8. Bake 30 minutes. The last 10 minutes turn chicken over and sprinkle with grated Italian cheese and return to oven to finish baking.

Printable Recipe Card

About Chicken Breast Stuffed with Spinach & Cheese

Course/Dish: Chicken
Other Tag: Healthy

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