Chicken Breasts Stuffed with Spinach and Cheese

Chicken Breasts Stuffed with Spinach and Cheese
  • Ingredients
  • 4 chicken breasts
  • 1 cup shredded Havarti, Gouda or Swiss cheese
  • 1 cup of fresh spinich leaves, chopped (or 1/2 cup chopped frozen spinach leaves (thawed and drained)
  • 1 tsp paprika
  • 8 tooth picks
  • Yogurt Sauce
  • 1 tsp minced garlic
  • 1/2 cup yogurt
  • 1/2 cup dijon mustard
  • 1 tbsp. lemon juice
  • Salt and pepper

This otherwise mild dish is given a hint of spice from the garlic and Dijon mustard. To increase the heat, use cayenne pepper instead of paprika at the finish.


Preheat oven to 350 degrees. Combine ingredients for yogurt sauce and set aside. Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat pounder or rolling pin, flatten the chicken breats until they are 1 cm thick. Remove wrap and top each chicken breast with 2 tbsps. of the yogurt sauce. Add 1 tbsp. of cheese and 1 tbsp. of spinach to the middle each piece of chicken. Roll up and secure with 2 toothpics in each, set in roasting pan. Brush the top of chicken breasts with a layer of the yogurt sauce. Sprinkle with paprika. Cover the pan with foil and bake for 15 minutes. Slice the chicken breasts in half. If they are still pink inside, bake an additional 5 minutes. Remove from oven and place chicken on a cutting board. Remove toothpicks and slice each breast into 4-6 pieces (depending on length) and place onto a platter or individual serving plates.



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