Spinach Stuffed Chicken Breasts With Cheese-Tarrago

Name: Spinach Stuffed Chicken Breasts With Cheese-Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and filling; 2 tablespoons butter; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 10 ounces frozen spinach, thawed; 1/2 teaspoon salt; 1/8 teaspoon pepper, freshly ground; 1/4 teaspoon dried tarragon, crumbled; 1 dash nutmeg; 8 boneless skinless chicken breast halves; 1/2 cup grated swiss cheese; 1/3 cup dry white wine; paprika; For Cheese-Tarragon Sauce; 2 tablespoons butter; 2 tablespoons flour; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1/4 teaspoon dried tarragon, crumbled; 1 cup chicken broth; 1/4 cup grated swiss cheese; 2 tablespoons dry white wine

Servings: persons

Chicken and filling
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced red bell pepper
10 ounces frozen spinach, thawed
1/2 teaspoon salt
1/8 teaspoon pepper, freshly ground
1/4 teaspoon dried tarragon, crumbled
1 dash nutmeg
8 boneless skinless chicken breast halves
1/2 cup grated swiss cheese
1/3 cup dry white wine
paprika
For Cheese-Tarragon Sauce
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon dried tarragon, crumbled
1 cup chicken broth
1/4 cup grated swiss cheese
2 tablespoons dry white wine

1
To make chicken:.
2
Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
3
Drain spinach and squeeze dry. Finely chop and add to pan.
4
Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
5
Preheat oven to 375 degrees.
6
Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
7
Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
8
Lift edges over the filling and secure with toothpicks.
9
Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
10
Pour wine over the chicken and sprinkle with paprika.
11
Bake for about 35 minutes or until filling is heated through and chicken is tender.
12
To make sauce:.
13
In a saucepan, melt butter over medium heat.
14
Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
15
Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
16
Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
17
Stir and cook until cheese is melted, about 1 minute.
18
Remove toothpicks from chicken breast halves.
19
Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
20
Pass the remaining sauce at the table.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken and filling, 2 tablespoons butter, 1/2 cup diced onion, 1/2 cup diced red bell pepper, and more.

Yes, Spinach Stuffed Chicken Breasts With Cheese-Tarragon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Stuffed Chicken Breasts With Cheese-Tarragon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions