Wine Marinated Spinach Stuffed Chicken Breasts

  • 150 mins
  • 16 ingredients


  • 4 large boneless, skinless chicken breasts
  • 2 cups dry white wine, plus 2 tbs
  • 1/4 cup olive oil
  • 3 cups fresh spinach, shredded
  • 2 cups mushrooms, coarsely chopped
  • 1 cup grated carrots
  • 3 cloves garlic, minced
  • 2 tsp garlic power
  • kosher salt and black pepper to taste
  • dash cayenne pepper
  • dash white pepper
  • 1 cup dry bread crumbs
  • 1/4 cup fresh basil leaves
  • 2 tsp fresh thyme
  • 1 and 1/2 cups Italian salad dressing
  • 1/2 cup fresh Parmesan cheese, grated
These chicken breasts are marinated in white wine then stuffed with spinach, mushrooms and Parmesan cheese.

  • Place chicken breasts in a large shallow dish, add 2 cups of wine, cover and marinate for 2 hours.
  • Heat oil in a large skilled over medium heat and add the vegetables, and garlic, then season with salt, white pepper, black pepper and cayenne.
  • Add 2 tbs white wine.
  • Cook and stir for about 3-5 minutes or until spinach is completely wilted.
  • Cool, then combine the spinach with the garlic powder, and the herbs.
  • Taste for seasoning and adjust if necessary. Place in a shallow dish and set aside.
  • In a bowl mix the bread crumbs with the Parmesan and set aside.
  • Preheat oven to 375 degrees.
  • Slice a pocket in side of each chicken breast and fill with the spinach mixture.
  • Dip each chicken breast into the Italian dressing, then into the bread crumb mixture.
  • Spoon crumbs over the chicken to cover completely.
  • Place chicken on a foil covered greased baking sheet and drizzle with remaining dressing.
  • Cover and bake for 15┬áminutes, then uncover and bake for another 15┬áminutes or until slightly browned.

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