Stuffed Chicken Breasts

Beverley Williams


You can use bottled Alfredo sauce or homemade.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


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boneless, skinless chicken breasts
9 oz
frozen, chopped spinach, thawed and drained well
1/2 c
chopped cremini mushrooms
1 Tbsp
finely chopped onion
1 1/2 c
shredded mozzarella cheese
1/4 c
grated parmesan cheese
1 tsp
1/2 tsp
1/4 tsp
1 Tbsp
3 Tbsp
olive oil
2 c
alfredo sauce

How to Make Stuffed Chicken Breasts


  • 1Place a chicken breast between 2 sheets of waxed paper. Pound with a mallet until it is 1/4 inch thick. Repeat with remaining breasts.
  • 2In a skillet heat butter over medium heat. Saute onion and mushrooms until tender. (About 5 minutes)
  • 3In a bowl, combine drained spinach, onion, mushrooms, both cheeses and seasonings. Stir to mix well.
  • 4Divide the stuffing evenly between the breasts. Place a mound in the center of each.
  • 5Wrap and roll the chicken breast over the stuffing. Secure with a toothpick.
  • 6Heat oil in skillet.
  • 7Add the breasts to the skillet, brown on all sides, cooking 10 to 12 minutes.
  • 8Pour Alfredo sauce over the chicken breasts.
  • 9Lower heat and simmer for 10 more minutes.
  • 10Place a breast on a plate and slice on an angle . Spoon some of the sauce over the top. Repeat with the remaining breasts.

Printable Recipe Card

About Stuffed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb

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