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Home > Spinach and herb stuffed chicken

Spinach and herb stuffed chicken

Recipe Information

Servings 6
Preparation Time 30 Minutes
Cook Time 30 Minutes
Total Time 1 Hour
Difficulty Intermediate
Main Ingredient Chicken; Spinach; Cheese
Category Dairy; Poultry; Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Stove Top; Baking
Diet Low Calorie; Low Fat; Low Carb; High Protein; Gluten Free


  • 6 small-medium boneless, skinless chicken breasts

  • 4 ounces baby spinach, julienne cut

  • 1/4 cup part skim ricotta cheese 

  • 1/4 cup reduced fat feta cheese 

  • 2 tablespoons light sour cream 

  • 2 tablespoons sun dried tomatoes, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon Dijon mustard 

  • 2 tablespoons green onions, finely chopped

  • 1/2 teaspoon salt 

  • 1/2 teaspoon freshly ground pepper 

  • 1/2 teaspoon oregano 

  • 1/4 teaspoon basil 

  • 1 tablespoon extra virgin olive oil 



  • Preheat the oven to 375 degrees.

  • Set aside the chicken and olive oil. Combine the remaining ingredients until evenly mixed.

  • Make a pocket in each chicken breast. This is done by cutting a small-medium sized slit with a paring knife and then using you finger to make the pocket bigger.

  • Place the stuffing mixture in the pocket of each chicken breast.

  • Using a skillet on medium-high, heat the olive oil and brown each chicken breast for 2 minutes.

  • Place the chicken on a rimmed baking sheet and bake for 25 minutes.


Nutrition (per serving)

  • Calories: 247 cal

  • Total fat: 7g

  • Cholesterol: 102mg

  • Sodium: 509mg

  • Carbohydrate: 4g

  • Fiber: <1g

  • Protein: 41g