Poultry Essentials: Spinach Stuffed Chicken

Andy Anderson !


I put this together the other day for an impromptu dinner. Added a few bits-and-bobs to the filling and everyone gobbled it up.

Excellent flavor, the pine nuts and parmesan stole the show.

So, you ready… Let’s get into the kitchen.


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10 Min
25 Min




  • 1 qt
    filtered water, cold
  • 1/4 c
    salt, kosher variety

  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    yellow onion, finely minced
  • 4 oz
    spinach, more on this later
  • 2 oz
    parmesan cheese, freshly grated
  • 1 Tbsp
    pine nuts
  • 1 clove
    garlic, minced
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

  • 2 large
    chicken breasts, boneless, skinless
  • 1.2 c
    breadcrumbs, more on this later
  • ·
    olive oil, extra virgin variety

How to Make Poultry Essentials: Spinach Stuffed Chicken


  2. You will need an ovenproof baking dish to make this recipe.
  3. Chopped frozen spinach is perfect for this recipe; just let it thaw before adding to the pan.
  4. I am using basic breadcrumbs with some dried basil, parsley, and oregano. Feel free to create your own spice combination.
  5. Gather your ingredients (mise en place).
  7. Add the salt and water to a bowl, and stir until dissolved, add the chicken breasts, cover, and place in the fridge for 2 hours.
  8. Chef’s Note: Yes, you can dissolve salt in cold water; it just takes a bit more stirring. If you heat the water up before adding the salt, you will have to wait an hour or longer for the water to get cool enough, and who has time for that…
    The exception to this rule is if you are adding herbs to the brine. In that case, you need the heat of the water to infuse the flavors into the brine.
  10. While the chicken breasts are brining:
    Add the butter to a small skillet over medium heat, when it melts, add the onions and cook until softened, about 2 – 3 minutes. Add the remainder of the ingredients and stir until incorporated. Then, remove from heat, and allow to cool to room temperature.
  11. Place a rack in the lower position and preheat the oven to 375f (190c).
  12. Remove the chicken breasts from the brine, rinse, then use a sharp paring knife to carefully cut a pocket in each of the chicken breasts. Do not cut all the way through.
  13. Divide the filling between the two breasts.
  14. Place the chicken in a lightly oiled ovenproof dish, top with the breadcrumbs, and spray with a bit of olive oil.
  15. Bake until the chicken begins to brown, and the internal temp reaches a poultry-safe temperature of 165f (75c), about 18 – 22 minutes.
  16. Allow to rest before 5 – 7 minutes before serving.
  18. Plate up with your favorite sides. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Spinach Stuffed Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium Soy Free
Other Tags: Quick & Easy Healthy

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