Spinach Stuffed Chicken Breasts

Preparation time: 10 min Servings: 4
Cooking time: 35 min


4 toothpicks
1 tsp lemon zest
2 tbsp parsley, minced
1/2 cup seasoned breadcrumbs
2 tsp unsalted butter, softened
4 boneless, skinless chicken breast halves, about 4 oz each
4 sun dried tomatoes, packed in oil or dried
1 cup frozen chopped spinach, thawed

Cooking Directions:

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside. Preheat oven to 350°F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.
Spinach Stuffed Chicken Breasts

Nutrition Facts

Calories 240
% Calories From Fat 26.2%
Total Fat 7g
Saturated Fats 2g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 1g
Cholesterol 78mg
Sodium 380mg
Total Carbohydrates 13g
Dietary Fiber 3g
Sugar 1g
Protein 31g

More Information


Thiamin B1 0mg
Vitamin B12 0mcg
Vitamin K 290mcg
Vitamin A 6000IU
Niacin B3 13mg
Pantothenic Acid 1mg
Riboflavin B2 0mg
Vitamin C 8mg
Vitamin D 0IU
Vitamin B6 1mg
Vitamin E 2mg
Choline 86mg


Manganese 1mg
Calcium 120mg
Magnesium 74mg
Phosphorus 250mg
Zinc 1mg
Fluoride 0mcg
Copper 0mg
Sodium 380mg
Selenium 30mcg
Iron 3mg
Potassium 460mg

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