Spinach Stuffed Chicken Breast - Kraft Recipes Top
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Spinach Stuffed Chicken Breast

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Make It

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  • Flatten each chicken breast between sheets of wax paper using a cast iron skillet like a hammer or you can use a meat tenderizer (flat side only). You want to flatten fairly thin, but not so thin that it tears easily.
  • Saute mushrooms in a little olive oil a few minutes then add garlic and shallots and saute a little longer, but not until soggy. Mix this with cheese and spinach until well blended. Spread over one half of each chicken breast. Roll the chicken breast and hold in place with toothpicks.
  • Cook in olive oil until lightly browned on both sides. Remove from pan. Add a few tablespoons flour to oil, stirring constantly, and then add sherry and chicken broth a little at a time until it becomes a semi-thick sauce. Put chicken back in pan.

Special Equipment Needed


* You can use onion instead of shallot. **You can use frozen chopped broccoli instead of spinach. A great side dish is cooked and drained spaghetti noodles with about 1/2 zuchinni grated and 1-2 different flavors cheese, salt and pepper. Just toss. Serve with French bread.

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