Cheese and Spinach Stuffed Chicken Breasts


  • 3 whole, skin on chicken breasts
  • 3/4 lb fresh spinach, stems removed, and torn into small pieces
  • 1 and 1/2 cups of Gruyere or Swiss cheese
  • 1/2 cup fresh bread crumbs
  • 1/2 cup carrots, shredded
  • 1/2 cup sliced scallions
  • 2 tbs fresh thyme
  • kosher salt and black pepper to taste
  • 1 egg, well beaten
  • 1/4 cup fresh parsley, plus 2 tbs, chopped
  • 4 tbs unsalted butter, melted
  • 2 tbs lemon juice

  • Combine the spinach, cheese, bread crumbs, carrots, scallions, thyme, salt, pepper, egg and  1/4 cup parsley in a bowl, and combine well.
  • Stuff spinach mixture between the breast meat and the skin.
  • Place the chicken, skin side up, in a shallow baking dish.
  • Combine butter, lemon juice and 2 tbs of the parsley, then drizzle over the chicken.
  • Bake in a preheated 375 degree oven for about 45 minutes or until the chicken is cooked through.
  • Baste frequently with the pan drippings.

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