Spinach Stuffed Chicken

I thought this dish would be way harder than it is, but it turned out to be pretty simple! I’d say the hardest part about this recipe is cutting the chicken breasts in half. I felt like I almost cut my hand a couple times, but I didn’t, so there! The only thing that might make this more delicious is to add cheese to the stuffing, but I didn’t have any. Since Chris and I are about to move, I thought it would be a good idea to attempt to clear out our pantry, so I’ll be cooking very simply for the next month. This recipe is great because it uses things I always have: frozen spinach, shelf stable heavy cream, bread crumbs, and egg. Turned out great!


  • 600 grams chicken breast
  • 250 grams well drained and thawed frozen spinach
  • 1 /4 cup heavy cream
  • 1 egg
  • 3/4 cup bread crumbs
  • 5 grams butter
  • salt and pepper to taste
  • a few feet of cotton string



Cut the chicken breasts in half horizontally so you have thin, flat chicken pieces. Pound the pieces out until each one is an equal thickness. In a bowl, mix spinach and heavy cream and add salt and pepper. Spread the spinach mixture on each chicken breast, then roll them up and tie them up on either side. Take the rolls and dip them in a whisked egg and coat them with bread crumbs. Put battered rolls in a buttered pie dish and back at 400F/200C for 30 minutes.


Nutrition for 1/6 of recipe

  • 229 calories
  • 5.5 (g) fat
  • 11.2 (g) carbs
  • 27 (g) protein

Side Note

To complete this meal, pair with vegetable risotto

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