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Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts

Spinach-Stuffed Chicken Breasts

Like other greens, spinach is an excellent source of vitamin A in the form of beta-carotene, a powerful disease-fighting nutrients.


Makes 4 servings


4 boneless skinless chicken breasts (about 1 pound)
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons freshly grated Parmesan cheese
1 teaspoon grated lemon peel
1/4 teaspoon black pepper
Nonstick olive oil cooking spray
1 cup thinly sliced mushrooms
6 slices (2 ounces) thinly sliced low-fat turkey ham
1 cup white grape juice


  1. Trim fat from chicken; discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4 inch thick.
  2. Preheat oven to 350°F. Pat spinach dry with paper towels. Combine spinach, Parmesan, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray; add mushrooms. Cook and stir over medium heat 3 to 4 minutes or until tender.
  3. Arrange 1-1/2 slices turkey-ham over each chicken breast. Spread each with one-fourth of spinach mixture. Top each with mushrooms. Beginning with longer side, roll chicken tightly. Tie with kitchen string.
  4. Place stuffed chicken breasts, seam side down, in 9-inch square baking pan. Lightly spray chicken with cooking spray. Pour white grape juice over top. Bake 30 minutes or until chicken is no longer pink.
  5. Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired.

Nutritional Information

Serving Size: 1 stuffed chicken breast (without garnish)
Sodium 302 mg
Protein 26 g
Fiber 2 g
Carbohydrate 10 g
Cholesterol 71 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 21 %
Calories 187

Dietary Exchange

Meat 3
Vegetable 1

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