Spinach Stuffed Chicken

This recipe was an inspiration based on what I had in my pantry, freezer, and a 1/2 bag of fresh spinach. I looked up several recipes and decided what I would use and how much and this was the result.


4 Boneless Skinless Chicken Breast
1 cup buttermilk (made from instant buttermilk or substitute)
1/2 bag fresh spinach
1 Tbsp. Minced Garlic
1/2 Cup of Miracle Whip/Mayo
1/2 Cup Sun-dried Tomatoes or Roasted Red Peppers
Feta cheese (I used a Seasoned Feta from the farmers market) or cheese of your choice

Take chicken breast and place on plastic wrap and cover with a second piece of plastic wrap and pound the chicken breast until flattened. If the chicken breast is more than 1 inch thick, you can cut it longways to butterfly it to make it thinner before pounding. After all of the pieces are pounded out (great stress reliever), place in a Ziploc bag or deep dish and cover with buttermilk.

Let soak while you get the rest of the ingredients together or up to an hour.

In a separate bowl, mix remaining ingredients.

Put each one of the pounded out chicken breast on the cutting board and place mix in a layer on top.

Roll them up and place a toothpick in to hold (or wrap with bacon- just thought of that….next time).

Take entire roll and place in an oven safe skillet over medium heat to brown the outside of the chicken breast. Turning every 2-3 minutes until all sides are browned.

Place in oven on 350 for 30-40 minutes. Serve by spooning items from the skillet over the chicken breast and with rice and vegetable. Serves 3-4 adults.


1 Comment (+add yours?)

  1. PokerPoker
    Jul 06, 2012 @ 20:12:42

    Good info. Lucky me I discovered your site by accident (stumbleupon).
    I have saved it for later!

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