Super-moist chicken breasts stuffed with a garlicky spinach and mozzarella filling
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Spinach and Mozzarella Stuffed Chicken

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4
Author: Judith Hannemann

Ingredients

  • 4 large boneless skinless chicken breast halves
  • 1/2 cup mayonnaise
  • 1/3 cup flavored bread crumbs
  • 2 tbs grated Romano or Parmesan cheese
  • Filling:
  • 5-6 oz bag/box baby spinach
  • 2 large garlic cloves minced
  • 1 cup shredded or diced mozzarella see NOTES
  • 1 tbs olive oil
  • 1/2 tsp salt

Instructions

  • Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan.
  • Mix the bread crumbs and grated cheese in a small bowl; set aside.
  • Make 3-4 deep cuts across the top of each chicken breast about 1-1.5-inches apart (mine were large breasts and I got 3 cuts spaced 1.5-inches apart). Set aside while making the filling
  • For filling--heat the oil in a large deep pan over medium heat.
  • Add the garlic and spinach and stir constantly until spinach is completely wilted--about 3 minutes. Remove from heat and add the mozzarella. Stir until cheese starts to melt.
  • Divide filling evenly among the 4 breast pieces.
  • Coat each chicken breast with about 1 tbs of mayonnaise.
  • Place in pre-heated oven and bake for 15 minutes.
  • Divide bread crumb mixture between the 4 chicken breasts. Return to oven and bake an additional 30-35 minutes or until chicken is done (175 degrees F on a meat thermometer or until juices run clear)

Notes

I used small cubes (1/4-inch cubes) of mozzarella that I cut myself. This melts so much better than the pre-shredded variety which has cornstarch and other additives to prevent it sticking together--I find that inhibits melting to some degree.