Spinach and Cheese Stuffed Chicken Breasts


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  • 4 boneless, skinless chicken breasts
  • 4 oz. cream cheese
  • 2 oz. low fat shredded mozzarella cheese
  • 1 bag frozen spinach, squeezed to remove excess moisture
  • 1/2 small sweet onion, grated
  • 1 clove garlic, minced
  • 2 Tbsp. olive oil
  • 1 Tbsp. unsalted butter


1. Cut a pocket into each chicken breast by placing one hand on top of the breast and inserting a knife into the thickest part. Cut an opening about 1/2 of the way through. Thoroughly dry the chicken on all sides with paper towels.

2. Combine cream cheese, mozzarella, spinach, onion, garlic and 1/2 tsp. of salt in a small bowl and mix.

3. Spoon the filling into the pocket of each chicken breast. Secure with a toothpick.

4. Heat oil over medium-high heat in a large skillet for about 3 minutes. Add chicken to the hot pan and cook for 5-7 minutes. Flip and cook another 5-7 minutes. Add butter to skillet and melt until chicken is golden brown on each side.

5. Remove chicken breasts from heat and let rest for 3 minutes before serving.


Serve with a warm slice of whole-wheat toast.

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