Spinach and Cheese–Stuffed Chicken Breasts

Recipe for Spinach and Cheese–Stuffed Chicken Breasts
Becky Luigart-Stayner



2 thick, boneless, skinless chicken breasts
6 tablespoons (3/4 stick) unsalted butter, divided
1/2 onion, finely chopped
1 1/2 cups finely chopped mushrooms
3/4 pound fresh baby spinach
1 clove garlic, minced
salt and freshly ground black pepper, to taste
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried basil
1 cup crumbled feta cheese
1 large egg, lightly beaten
1 cup Italian-style bread crumbs


Preheat the oven to 350°F. Oil a large, shallow casserole and set aside.

Halve the chicken breasts and pound the pieces into large, thin cutlets. Cover with plastic wrap and refrigerate.

Melt 2 tablespoons of the butter in a large skillet over medium heat, add the onion and mushrooms, stir, and sauté for 5 minutes, or until soft. Add the spinach, garlic, and salt and pepper, to taste, and stir. Cover and cook for 4 to 5 minutes. Uncover and cook for 1 to 2 minutes, or until the excess liquid evaporates.

In a small bowl, mix together the ricotta cheese, Parmesan cheese, and basil. Add salt and pepper, to taste, mix, and set aside.

Working with one piece of chicken at a time, smear one-quarter of the cheese mixture over the breast, then mound on it one-quarter each of the onion–mushroom mixture and the feta cheese. Fold one side of the chicken over the filling, then roll the chicken into a neat bundle. Brush with the beaten egg and roll in the bread crumbs to coat. Place in the oiled casserole, seam side down, and insert a toothpick through the chicken to secure it. Repeat with the remaining chicken.

Melt the remaining 4 tablespoons of butter and spoon over the chicken. Bake for 35 to 40 minutes, or until the chicken is firm, juicy, and no longer pink.

Lemon-Garlic Butter Sauce:


Makes 4 servings.

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don't use the cheeses

don't use the cheeses suggested, use white and yellow , like Monterrey Jack,sharp chedder, etc....and all herbs fresh!