Stuffed Chicken Breast With Spinach And Tomato Sauc

Name: Stuffed Chicken Breast With Spinach And Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Chicken Breast; 6 chicken breasts, cut in half lengthwise; salt and black pepper; 1 cup flour, seasoned with salt and pepper; 2 eggs, lightly beaten; 1 cup breadcrumbs, seasoned with salt and pepper; 3 tablespoons vegetable oil, for frying; For the Spinach Filling; 1 10 oz package frozen spinach, thawed and squeezed dry; 1/2 minced onion; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 tablespoon butter; 1 egg, lightly beaten; 1/3 cup breadcrumbs

Servings: persons

For the Chicken Breast
6 chicken breasts, cut in half lengthwise
salt and black pepper
1 cup flour, seasoned with salt and pepper
2 eggs, lightly beaten
1 cup breadcrumbs, seasoned with salt and pepper
3 tablespoons vegetable oil, for frying
For the Spinach Filling
1 10 oz package frozen spinach, thawed and squeezed dry
1/2 minced onion
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 egg, lightly beaten
1/3 cup breadcrumbs

1
Using a meat mallet, flatten the halved chicken breasts between 2 sheets of parchment to a uniform chicness and season each side with salt and pepper. You can do this step in advance and reserve the chicken in the fridge.
2
Heat 1 tablespoon of olive oil and the butter over medium heat in a saute pan. When hot, add the minced onion and cook until translucent. Add the garlic and saute for 2 minutes. Season with salt and pepper.
3
Remove from the stove and cool for approximately 5 minutes. Add the egg to the spinach mixture as well as the breadcrumbs.
4
Take a chicken cutlet and add a teaspoon of filling to the centre. Roll the cutlet and hold in place with 1-2 toothpicks. (Tip: make sure they are not flavoured or you may end up with minty chicken!) Continue with the rest of the chicken.
5
Dip the rolled cutlets first in the seasoned flour, then the egg and lastly into the breadbrumbs.
6
Fry in the vegetable oil over moderate heat. Once the chicken is cooked, the joint will seal and you can remove the toothpicks. You do not want to brown the chicken too quickly so that it will have time to cook through.
7
You can serve the dish with good quality marinara sauce. Enjoy!

663

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

You need 15 ingredients. The key ingredients include: For the Chicken Breast, 6 chicken breasts, cut in half lengthwise, salt and black pepper, 1 cup flour, seasoned with salt and pepper, and more.

Yes, Stuffed Chicken Breast With Spinach And Tomato 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!

Stuffed Chicken Breast With Spinach And Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions