What’s for Dinner?!? Spinach, Cheese, & Onion Stuffed Chicken Breasts
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Chicken can be done a million different ways and in our household it needs to be. It’s a staple. We probably have it – at least – twice a week. Stuffing the chicken breasts helps to liven up the norm. Although I used spinach, cheese, and onion in this particular recipe, the stuffing possibilities are endless.
Think….
- Fajita Stuffed Chicken Breasts
- Portabella Stuffed Chicken Breast
- Ham and Cheese Stuffed Chicken Breast
- Apple and Onion Chutney Stuffed Chicken Breasts
- Traditional Bread Stuffing Stuffed Chicken Breast
Spinach, Cheese, and Onion Stuffed Chicken Breast, served with parmesan polenta and dinner salad.
Spinach, Cheese, & Onion Stuffed Chicken Breasts Recipe
- Served with Parmesan polenta & green salad
Ingredients
- 2 skinless, boneless chicken breasts
- 4 thin slices of monterrey jack cheese
- 1/2 small yellow onion
- 1/2 package frozen spinach, defrosted and squeezed of excess water
- 1 garlic clove
- Salt and pepper to taste
- 4 tbsp olive oil
In 2 tbsp olive oil, sauté onions, spinach, garlic, salt, and pepper on medium heat until onions are translucent and soft. Remove from heat and let cool completely.
While filling is sautéing, cut a pocket in the side of each chicken breast, lengthwise. Place 2 pieces of cheese inside the pocket of the chicken breast. Stuff spinach, onion, and garlic filling on top of the slices of cheese, until the pocket is filled. Secure the pocket closed with 2 toothpicks.
Salt and pepper the outside of the stuffed chicken breasts and sauté on med-high heat, browning on both sides then reducing heat to low and covering until chicken is cooked through (about 10-12 minutes).
Chopped spinach, onions, & garlic | Saute | Slice pocket in chicken | Stuff cheese in pocket | Stuff sauteed spinach, onions, and garlic in pocket | Secure closure of pocket with toothpicks.
Saute stuffed chicken breast on med-high heat until browned on both sides. Cover and continue cooking on low heat until chicken is cooked through (10-12 minutes).
I served the stuffed chicken breasts with parmesan polenta (follow box directions and mix in a handful of grated parmesan cheese before serving) and a dinner salad.
Spinach, Cheese, and Onion Stuffed Chicken Breast
Thersea wagar October 20, 2012 at 2:36 pm
Saw this email AFTER I decided to get Chinese take away for dinner. Yours looks so much better! Never thought of stuffing chicken breast by simply cutting a slit in them. The ones we get are so plump nowadays it makes good sense. I used to flatten the breast by banging it with the rolling pin (great stress reliever, too) and then wrapping the breast around the filling. It’s how I learned to make Cordon Bleu years ago.
Will definitely try this great recipe. Thanks for sharing.
Theresa
Christy Moylan October 20, 2012 at 4:59 pm
That is exactly why I started stuffing chicken breast like this, Theresa- they’re so thick and plump these days, it takes FOREVER to pound flat! So much easier this way!