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


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

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