Cheesy spinach-stuffed chicken breasts recipe


  • Yield: 6 Servings


  • 6 boneless, skinless chicken breasts
  • ½ teaspoon Stone House Seasoning
  • 2 tablespoons olive oil
  • 4 cups fresh spinach
  • ½ medium onion, chopped
  • 1 garlic clove, minced
  • 6 ounces mozzarella cheese, shredded
  • 1 (4-ounce) block of Parmesan cheese, grated
How to Make It
  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Put the chicken breasts in a large sealable bag and, using a mallet or rolling pin, carefully pound until ½ inch thick. Transfer the chicken to the prepared baking sheet and sprinkle with the seasoning mix.
  3. In medium ovenproof skillet set over medium heat, heat 1 tablespoon of the olive oil. Add the spinach, onion, and garlic, and cook, stirring, until the spinach has wilted and the onion is tender, about 3 minutes. Spread a layer of the spinach mixture over each piece of chicken. Top with both cheeses. Roll each piece of chicken tightly around the spinach and cheeses. Secure with toothpicks, if needed.
  4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat until it begins to shimmer. Place the rolled chicken, seam side down, in the skillet and cook until lightly browned on all sides, 2 to 3 minutes per side. Transfer the skillet to the oven.
  5. Bake until the chicken is cooked through and a thermometer inserted in the thickest part registers 165°F, 15 to 20 minutes. Let rest for about 5 minutes before serving.

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