Stuffed Chicken Breasts

Stuffed Chicken Breasts

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 300 cal
  • 13g fat (6g sat)
  • 150mg chol
  • 500mg sodium
  • 10g carb
  • 3g fiber
  • 35g protein


  • 2 teaspoons olive oil
  • 1/4 cup finely diced onions
  • 1 (10-ounce) bag baby spinach, stemmed
  • 1/2 cup ricotta cheese
  • 1/4 cup feta cheese
  • 1 egg
  • 1 teaspoon chopped fresh herbs, plus whole herbs for garnish such as parsley, chives or rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Pinch of nutmeg
  • 4 chicken breasts, boneless with skin on


Preheat oven to 350° F.

In a skillet over medium heat, add olive oil and onions. Saute onions until soft; remove to a large bowl.

Add spinach to the skillet (in batches if necessary). Over low heat, continually toss spinach, using tongs, until it wilts. Set aside to cool.

When spinach is cool enough to handle, place it in a clean kitchen towel and twist to squeeze out as much of the water as possible. Remove dry spinach and chop. Add spinach, cheeses, egg, herbs, salt, pepper and nutmeg to onions.

Place each breast skin-side up on a board. Trim away excess fat. Loosen skin from one breast and stuff approximately 1/4 of the filling under skin. Tuck skin and meat under the breast, forming an even, round dome shape. Repeat with remaining 3 breasts. Place stuffed breasts in a greased, glass baking dish.

Bake until golden brown, 30 to 35 minutes, or until the internal temperature reaches 165° F. Arrange on a platter and garnish with fresh herbs.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member