Chicken breasts stuffed with spinach & cheese

Chicken breasts stuffed with spinach & cheese


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About this recipe: The phytochemical-rich filling fights chronic disease and helps protect your eyesight.

Lynn Lewis

Serves: 6 

  • 6 skinless chicken breast fillet halves (about 750 g)
  • 3⁄4 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried Italian basil
  • 250 g frozen spinach, thawed and squeezed dry
  • 6 medium roasted red capsicum halves
  • 6 thin slices reduced-fat jarlsberg or Swiss-style cheese (115 g)
  • ½ cup (125 ml) low-fat buttermilk
  • 2 cups (120 g) fresh wholemeal breadcrumbs

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat oven to 210°C. Coat baking dish with non-stick cooking spray.
  2. Place each chicken breast between 2 sheets plastic wrap; pound to 3-mm thickness. Season one side with salt, pepper and basil. Top each breast evenly with spinach, capsicum and cheese, leaving a 5-mm border around the edge. Roll up the chicken breasts to encase filling; secure with toothpicks.
  3. Dip chicken in buttermilk; coat evenly with breadcrumbs. Place, seam-side down, on the baking dish.
  4. Bake until chicken is cooked through and crumb coating is browned, about 35 minutes. Remove toothpicks; serve.

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