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Spinach-Stuffed Chicken Parmesan Recipe


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  • 4 cups fresh spinach
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup dry whole wheat bread crumbs
  • 1 egg, lightly beaten
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup shredded part-skim mozzarella cheese



Step 1

Preheat oven to 375°. In a large skillet, cook and stir spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper.
2. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 1 tablespoon spinach mixture. Fold chicken in half enclosing filling; secure with toothpicks.
3. Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in.-square baking dish coated with cooking spray. Bake, uncovered, 20 minutes.
4. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 165°. Discard toothpicks before serving. Yield: 4 servings.

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