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Spinach Stuffed Chicken Breasts


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  • 8 slices low sodium bacon
  • 1 cup (160 g) onion, finely chopped
  • 1/2 pound (225 g) fresh spinach, washed and chopped
  • 1/4 cup (60 ml) egg substitute
  • 1/2 cup (15 g) croutons, lightly crushed
  • 1/4 teaspoon garlic powder
  • 8 boneless, skinless chicken breasts
  • Black Pepper to taste


Servings 8


Step 1

Fry bacon; drain and crumble. Reserve 2 tablespoons (28 ml) drippings. Saute onion in bacon drippings until soft. Remove from heat and stir in spinach, egg substitute, croutons, garlic, and crumbled bacon. Cut pocket in thick side of each chicken breast. Stuff with spinach mixture and close with wooden pick. Sprinkle with black pepper. Place breasts in 9 x 12-inch (23 x 30 cm) baking dish and cook in preheated 350 degree (180 degree Celsius or gas mark 4) oven until done, about 1/2 hour. Remove wooden picks before serving.

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