Spinach-Stuffed Chicken Breasts - Kraft Recipes Top
Comida Kraft
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Spinach-Stuffed Chicken Breasts

Prep Time
Total Time

6 servings

Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
  • Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
  • Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

Special Equipment Needed

How to Pound Chicken Breasts

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.


  • 6 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Enjoy this elegant and tasty low-fat, low-calorie main dish as part of your overall healthful eating plan. As a bonus, the spinach provides an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings
Calories 260
Total fat 6g
Saturated fat 2g
Cholesterol 65mg
Sodium 830mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 4g
Protein 25g
% Daily Value
Vitamin A 170 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was delicious. This was delicious. Even my picky kids who hate spinach loved it! I marinated my chicken in the salad dressing for 25 minutes. After spreading the stuffing mixture on the chicken, I sprinkled it with a little grated parmesan cheese and some shredded mozzarella. After rolling up the chicken, I sprinkled the top of the chicken with "Adobo" seasoning and garlic powder before brushing on the rest of the salad dressing. I was able to make a few extra pieces of chicken because there was more than enough stuffing. NO LEFTOVERS! Will definetely make again.
Date published: 2008-05-29
Rated 4 out of 5 by from I made this using 2 chicken breasts (that were really stuffed) and used the extra stuffing mixture... I made this using 2 chicken breasts (that were really stuffed) and used the extra stuffing mixture as sidedish/bed for the chicken once I took it out of the oven. It had a great flavor. Next time I make this I plan to place the extra stuffing in a pan and bake it with the chicken so it comes out nice and crispy. Also I would like to add some extra salad dressing (cut with some water) to the pan while the chicken bakes, it made a nice topping once everything was plated. I did not use an entire 10 oz of spinach because it seemed like it would be too much (I love spinach, but there was no way 10 oz was going to wilt down all that much in 5 minutes). Overall this takes a little longer to make than planned - give yourself about an hour - and don't forget the cheese at the end!
Date published: 2010-10-05
Rated 4 out of 5 by from Excellent recipe but had twice as much stuffing as needed for 1 1/2 lbs of chicken breasts. Excellent recipe but had twice as much stuffing as needed for 1 1/2 lbs of chicken breasts. I also used only 5 oz (1 pkg)spinach leaves - 10 oz (2 pkgs) would have been WAY too much and I would have had even more stuffing left over. Our store does not carry the roasted red pepper Italian with Parmesan dressing so I used Italian and added Parmesan cheese. My husband does not normally eat chicken and actually asked for the leftovers. I would make again but adjust the recipe amounts.
Date published: 2010-01-12
Rated 5 out of 5 by from Fabulous recipe! Fabulous recipe!! My family loved it - even the kids. Because of the stuffing the kids couldn't taste the spinach. I made a few minor changes - instead of peppers, I used a can of Rotel tomatoes, drained. And I marinated the chicken breasts in the dressing for a few hours. Again, the family raved about this and can't wait for me to make it again!!! And I will definately make it again because it was so simple that I kept wondering if I had left something out.
Date published: 2006-06-27
Rated 4 out of 5 by from I think the recipe would be great as is, but im known to always change it up...I accidentally got... I think the recipe would be great as is, but im known to always change it up...I accidentally got sun dried tomatoes in place of peppers and couldnt find the dressing, so i used greek/feta. I always put shredded zucchini in my stove top to add a veggie and did so here as well with the spinach and s.d.tomatoes. Everyone liked it, my 2 year old and my husband even ate it even though he does eat chicken.
Date published: 2008-06-17
Rated 5 out of 5 by from This was not too difficult too make. This was not too difficult too make. I made this as a "gift" to my sister and her husband after their new baby was born. I had everything ready to go, they just had to bake it. They said it was delicious. One thing though- the stuffing mixture made too much. There was some left over. I gave it to them as a side dish. Since the Stove Top is one package, I don't really see a way to make less.
Date published: 2006-03-27
Rated 5 out of 5 by from This turned out really good. This turned out really good. I am not a spinach person. I couldn't taste the spinach at all. The stuffing and chicken were both very moist and full of flavor. I roasted my own red peppers since I didn't have any jarred on hand. I scaled the recipe back to serve 4. I kept the dressing at 6 tbsp though to make sure I had enough. This recipe is definitely a keeper.
Date published: 2010-02-10
Rated 5 out of 5 by from This was delicious and easy to make. This was delicious and easy to make. My husband & I thought it was one of the best chicken recipes I have ever made. I could not find the salad dressing so I used, Good seasons added parmesan cheese and added some roasted red peppers. I also used Bell’s stuffing mix and added chicken broth instead of water. This is a keeper, even my picky daughter loved it.
Date published: 2008-04-14
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