Oven Baked Spinach and Cheese Stuffed Chicken

Oven Baked Spinach and Cheese Stuffed Chicken

Image by amenic181 at FreeDigitalPhotos.net

As you can tell by many of my other recipes, the simpler it is, the more likely we’re going to eat as a family. Being a stay at home mom doesn’t mean that I have tons of free time. And now while I am mostly a stay at home mom, I work now part time at the local Price Less IGA, so if dinner isn’t ready in a hurry, it’s eating out for us all. The problem with eating out is more that it is so expensive, and we already have a mountain of debt, so eating out is a really bad option. Even going to the grocery to buy supper can be a budget breaker. So this recipe is simple, easy and can be baked in an hour while you’re doing whatever, getting ready for work, a load of laundry and dishes, a quick pick up around the house, maybe catching up with a friend or checking your email or Facebook. Whatever that hour holds for you, you can be sure a delicious dinner will be waiting for you!

First, wash your boneless and skinless chicken. It’s important to get any slime off and wash off any bacteria off of your chicken. Use lukewarm water, not hot as hot water will partly cook your chicken. Cold water just chaps your hands, and it hurts like the dickens! If you have frozen chicken, don’t worry. You can just skip this step.

Next, we’re going to cut off that flimsy piece of chicken off the back of your boneless skinless chicken breast. This is actually the tenderloin, and we’re going to stick this in a freezer bag for another dinner.

Then, we’re going to butterfly the chicken or the easier way is to cut it in half. Take your knife to the size of the chicken and begin sawing it in half on its side. Once you get to the end, it’s okay to open the chicken up and cut it vertical (up and down) like this second picture.

It’s now time to flatten the meat. You will need a meat tenderizing mallet. I don’t have one, as you can see in the picture. I used the back end of a metal ladle that I have. Here’s one similar to mine. But if I had a meat mallet, I would consider this one.

Flattening the meat is crucial as it makes the meat tender and easy to cut. It also makes it easier to stuff and roll which is the next step.

Lay fresh spinach leaves on the chicken like pictured above. If you have only frozen spinach, don’t worry. Microwave your frozen spinach for about 2-3 minutes or until it is loose enough to fill your chicken.

I added the cheese to this bowl to show you that I used a Mexican cheese blend like you find in your local grocery store. Sprinkle the cheese on top of your spinach and chicken. Be careful not to over fill as it will come out the sides of your chicken. If it does, don’t throw it away, I have use for it later.

After you’ve finished with the spinach and cheese, roll the chicken up. If you feel that you need to use a toothpick to keep it closed, that’s fine. Just don’t forget to remove it before eating. Mine did not need the toothpick to keep it closed.

Now, get a 9 x 13 pan and line it with foil. You can get a bigger pan for more servings if you decide to double the recipe or make many more. Pick out your favoirte vegetables from the freezer section. We’re using broccoli, carrots and cauliflower already in a cheese sauce by Green Giant. Add any extra spinach you don’t use to the pan.

Add your stuffed chicken on top. Sprinkle any remaining cheese that spilled out from the chicken on top of your chicken and add as much cheese as you like (within reason!). Add your favorite seasonings. I used Patti’s Settlement Seasoning, but I also like chicken seasonings, steak seasonings (it is really good on all poultry), and even Mrs. Dash.

Cover the pan in foil and bake at 400 degrees for about an hour. You will need to add more time if you are cooking more than 6 pieces of chicken. My guess is about 20 minutes more for 8 pieces of chicken, 30-40 minutes more for 10.

Remove from the oven after the meal is finished cooking for its allotted time. Let sit about 10 minutes with foil still on top of pan before serving. Enjoy!

This one pan dinner makes for easy clean up. Wrap up the foil and toss it away! If you don’t have cheese stuck to the top of your covering foil, rinse it and reuse for the next dish! Because, after you’ve tasted this, you’ll be wanting more!

Oven Spinach And Cheese Stuffed Chicken

  • 3 large chicken breasts
  • 2 cups uncooked spinach
  • 1/2 cup shredded cheese (your choice, I used Mexican Blend)
  • 2 12- 16 oz bags frozen vegetables (your choice, I used broccoli, cauliflower and carrot blend)
  • Seasoning (I used Patti’s Settlement)

Preheat oven to 400 degrees. Line a 9 x 13 baking pan with heavy duty aluminum foil. Set aside. On a separate working surface, cut off chicken tenderloin from the breast as directed above. Butterfly the chicken as directed above. Flatten the meat as demonstrated above and add spinach leaves and cheese. Roll and set aside. Grabbing the 9 x 13 pan that has been lined with foil, open your 2 bags of frozen veggies. Spread evenly. Add any remaining spinach and cheese to the vegetables. Place stuffed chickens on top. Spread extra cheese on top if desired. Place additional foil on top of the pan. Bake for 1 hour. Set aside 10 minutes after cooking before serving. Serves 6.

Hope you enjoy this recipe as much as we did! It’s delicious and so easy! Just add this recipe to your dinner tonight, and you’ll be as happy about dinner as we were. And I hope you’re able to find something to do while you’re waiting for that hour for dinner to cook.

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