Spinach Stuffed Chicken Breasts

Marsha Gardner


In the height of my catering this chicken dish was one of my most requested entrees. Labor intensive but so worth it.

★★★★★ 2 votes
12-15 when served on a buffet
35 Min


1 medium
onion, finely chopped
2 tsp
butter, unsalted
2 tsp
olive oil, extra virgin
10 oz
frozen spinach, thawed and drained
1 lb
ricotta cheese
1 large
egg, slightly beaten
1/4 c
fresh parsley, coarsely chopped
1 Tbsp
oregano, fresh, chopped
kosher salt and freshly ground pepper to taste
freshly grated nutmeg
halves of chicken breasts, boned and split with skin on
fresh herb sprigs and cherry tomatoes for garnish


1Saute the onion butter and olive oil until soft. Combine with remaining ingredients except chicken. Season highly.
2Place each breast skin side up on a board and trim away fat. Loosen skin from one side of the breast and stuff approximately 1/3 cup filling under the skin. Tuck the skin and meat under the breast, forming an even, round, dome shape. Place in a buttered dish.
3Fifteen minutes before baking, preheat oven to 350-degrees. Bake breasts until golden brown about 30-35 minutes. Don't overcook or chicken will be dry.
4Cool slightly before serving, and cool to room temperature if you are going to slice into smaller serving pieces. Arrange on platter and garnish with fresh herbs and cherry tomatoes.

About Spinach Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American