This Spinach and Provolone Stuffed Chicken Breast recipe is low carb, easy to make and so flavorful! This meal comes together in about 30 minutes, making it perfect for those busy nights.
I gotta tell you, I’ve never really tried stuffing meat before. I’ve ordered stuff like this in restaurants because it seems so fancy, and it’s always so delicious! So I figured, hey why not go outside my bubble a little and try this recipe myself!
So I decided to make a meal that felt like a date night meal I could have at home. Except my meal was shared with my son, who by the way makes a great date. I do love our mother and son dinner dates!
This was really simple to make too! So if you’re looking to have a date night dinner at home, or just a great meal with your family, give this a try!
Ingredients:
- 2 boneless skinless Chicken Breasts
- 2 slices Provolone cheese
- 1 5oz container of fresh Baby Spinach
- 4 clove minced Garlic
- Smoked Paprika
- Sea Salt
- Pepper
- 1 Tbs Olive Oil
- Toothpicks
How to Make Spinach Provolone Stuffed Chicken Breast:
First sauté the garlic in some olive oil for 1-2 minutes. Add in the baby spinach and sauté 2-3 minutes until spinach is cooked down.
Carefully butterfly the chicken breasts making sure you don’t cut them all the way through. Then place a slice of Provolone Cheese over each piece of chicken.
If your Chicken Breasts are larger in size, feel free to add 2 slices of cheese to each one. The cheesier the better right?!
Then add the cooked Spinach and Garlic on top of the cheese.
Gently fold the chicken over in half and make sure everything is stuffed nicely inside. Seal the edges with toothpicks.
Place the chicken on a greased baking pan. Sprinkle with Sea Salt, Pepper and Smoked Paprika.
Bake at 425F for 30 minutes or until chicken is cooked through. The internal temp of the chicken breast should be 165F.
Common Questions:
Can I use a different cheese? – Yes, you can use whatever your favorite cheese might be. Some suggestions would be Cream Cheese, Pepper Jack, Mozzarella, Cheddar, or Feta.
Can I use Frozen Spinach? – Frozen Spinach works as long as you thaw it and squeeze the excess liquid out of it first.
Can I use different seasonings? – Absolutely! Use whatever your favorite seasoning is. Check out our comment section, there are a few suggestions such as using Italian seasoning, Rosemary etc.
Can I use other greens? – You could use Arugula, Kale, or Swiss Chard to name a few.
Storing Stuffed Chicken Breast:
Refrigerating: After you baked your stuffed chicken breasts, store them in an airtight container in the fridge for 3-5 days.
Freezer: Once you bake your stuffed chicken breasts, allow them to cool down completely. Wrap each one in plastic wrap and place them in a freezer ziplock bag. When you’re ready to eat, thaw the stuffed chicken breasts in the fridge overnight. Bake them in the oven covered on 325F, until they are warmed up, about 10-15 minutes. Frozen stuffed chicken breasts will last 2-3 months in the freezer.
What can I serve with Stuffed Chicken Breast?
- Roasted Asparagus with Lemon
- Sweet Potato Fritters
- Roasted Garlic Cauliflower
- Lemon Chive Pesto Gnocchi
- Roasted Rosemary Potatoes in Foil
- Kale Quinoa Salad with Roasted Squash
- Garlic Parmesan Spaghetti Squash
Other Chicken Recipes:
- Creamy Chicken Sausage and Spinach Pasta
- The Best White Chicken Chili
- Grilled Mojo Spatchcock Chicken
- Asian Chicken Lettuce Wraps
- Instant Pot Chicken Fajita Soup
- Air Fryer Buffalo Chicken Thighs
- Greek Lemon Chicken Rice Soup
- Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
- Blackened Chicken Caesar Salad
If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
PrintSpinach and Provolone Stuffed Chicken Breast
This Spinach and Provolone Stuffed Chicken Breast recipe is low carb, easy to make and so flavorful! This meal comes together in about 30 minutes, making it perfect for those busy nights.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 2 boneless skinless Chicken Breasts butterflied
- 2 slices Provolone cheese
- 1 5oz container of fresh Baby Spinach
- 4 clove minced Garlic
- Smoked Paprika
- Sea Salt
- Pepper
- 1 Tbs Olive Oil
- Toothpicks
Instructions
- Preheat oven to 425 degrees.
- In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes.
- Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes.
- Butterfly chicken breasts, slice lengthwise down the middle but not all the way through.
- Place a slice of Provolone cheese over each chicken breast.
- Add Spinach and garlic on top of cheese.
- Fold chicken in half like a sandwich keeping the stuffing in.
- Seal the edges with toothpicks.
- Place on greased baking dish.
- Sprinkle top of chicken with paprika, salt, and pepper.
- Bake uncovered 30 Minutes or until cooked through.
- Enjoy!
Notes
Cooking time will vary depending on the size of your chicken breast. The internal temp of the chicken breast should be 165F before serving.
This post and recipe was originally published Oct 15, 2015 and has been modified on Dec 23, 2022.
Hi Sarah!
Can the baked spinach provolone chicken breast be frozen?
Thanks,
Erin
Yes Erin, you can buy the frozen chicken breasts and thaw them before cooking. 🙂
Lol, I meant can you freeze left overs or batch cook and freeze? Thanks!
Hey Erin, sorry I misunderstood you, lol. You probably could freeze the left overs, but not sure if the taste would be the same once re-heated. If you try it let me know how it is! 🙂
I make them up ahead of time and freeze before cooking, saves a lot of time and still taste great.
Great idea Debra!
Turned out great ….used fiesta cheese n garlic salt n mrs dash onion. Mix….with spagetti. N garlic bread..hibby loved. It…thanks.
Wow that sounds great! 🙂
Yes, if all the ingredients are fresh.
Yes Erin, if all the ingredients are fresh.
Hi can you use any other greens like collard, turnip, mustard etc. I don’t eat spinach like that but it looks amazing.
Of course
This was delicious! I tweaked it. I sautéed mushrooms & onions with the spinach. I added a slice of Brie, too. Before baking, I put a layer of Mayo & crushed pork rinds on top of the breasts; it’s a Keto thing.😊
That sounds delicious Dena!
Looks great I’m gonna make this !
I made this for dinner tonight. Oh my gosh…so delicious and so very easy. I did add a little dried basil and rosemary to the spinach. My husband says thank you 100 times for posting this recipe.
Hey Valarie, That’s awesome so glad you guys liked it! 🙂
I also made this with my own little ‘twists’ a couple of times! The first time I just added some halved grape-tomatoes to the spinach (do not sauté the tomatoes…add when stuffing the chicken breasts and then bake as usual). Gives it a somewhat ‘bruschetta’ taste. Delicious!! The second time, I added basil and some other Italian seasonings when I sautéed the spinach as well as scallions, stuffed the chicken breasts and then battered them twice using Italian bread crumbs topped them with mozzarella and baked as per usual. NOTHING but scrumptious feedback from the family!
Ps. I’ve also thought of adding just a bit of ginger root to see what kind of ‘twist’ that might add!
Hey Jeff, All of those versions you made with the chicken sound amazing! I love to hear what people come up with! 🙂
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
Can frozen spinach (thawed) be used?
Yes Ruth you could certainly use frozen spinach that is thawed instead:)
Yes, but thawed and dried.
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
That’s great to hear Donna! 🙂
Did you baked this covered or uncovered?
I baked this uncovered.
I made this yesterday and it was a hit. I will definitely make again and again.
Great to hear Nat!
I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.
So glad you all loved it, Anna-Marie!
What sides did you use
Made this tonight, hubby and I both loved it! I also added fresh diced tomatoes and some Italian seasoning inside. Thanks for the recipe!
Hi Evelina, That’s great to hear! You’re Welcome:)
SO easy and SO delish! We love garlic so I sautéed the spinach in garlic infused garlic oil from Trader Joe’s and still added the minced. Husband and I give two thumbs UP! Thanks! 🙂
I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!
That sounds great Andrea, I’ll have to try your twist on it! 🙂
My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait!
That’s awesome Sandi, let me know how it turns out!
What other kind of cheese can I use if u don’t have provolone?
You can use any kind of cheese…but I recommend Provolone, it gives it such an amazing flavor!
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
You’re welcome Karon, so glad to hear it!
So I made three: One left alone and made as per recipe instructions, one with grated parmesan cheese sprinkled on top (added when there was ten minutes left), and the third with parmean and some balsamic glaze. All variants were great, and I’ll be making it again (might add some balsamic to the spinach mix next time and see what happens).
Thanks for posting!
That sounds great Sandra, love the variety!
This was delish!! we added a baked potato to it, really yum!!!!
Thanks Niki, glad you liked it!
I was wondering, can you defrost the chicken prep amd refeeeze? Would love to hear anyone’s comments.
Defrosting the chicken, prepping and refreezing is not something I would recommend, due to the bacteria developing once thawed and prepped. Even if thawed in the refrigerator, I would be very wary of using that process, as the risks involved seem a bit to high in regards to the time saved. A safer option would be to buy chicken that is not frozen, prep, then freeze that.
That said, this is a great recipe, and very delicious. It leaves a lot of room to play around with it, but is quite nice as is.
hello when you put the chicken in the oven dish you don”t put any liquid in the dish?so it won”t get stuck to the dish?
Hey Josianne, I just sprayed non-stick olive oil spray on the oven dish, nothing stuck to the pan:)
Serving suggestions? ?
The serving size for this recipe is for 2 people.
A rice pilaf and asparagus go very nicely and make do a very healthy meal!
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Super Easy! My boyfriend loved it! Will definitely make again and again! Thank you!
Thanks Kerri, so glad you both liked it!
Somehow I missed the temperature to bake the chicke. This really iced sounds delicious and easy yo make. Can’t wait to try it.
Hey Madge, Bake it at 425 degrees for 30 minutes. 🙂
Hi just wondering, if this is diabetic friendly? It looks delish and am wanting to try it 🙂
Hi Krystle, The nutritional information is posted underneath the recipe for you to decide if this fits into your diet, if you’re unsure of something you can always consult your physician.
Although I’m new here, I really like this forum and the people here seem so friendly and complimentary to one another. I think I’ll stick around (pardon the cooking pun 😉 )
Made this for my husband one night and needless to say it’s on the menu again this week. Thank you, it was very easy and most of all delicious!!
So glad to hear this Patricia! 🙂
This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.
Thanks Shelly! 🙂
I don’t like cooked spinach so I wonder if there another vegetable I can use in its place? This is one of the easiest low carb recipes I have seen. I’m single and don’t like cooking just for me, especially after a long work day. This seems so quick & easy that I can see making it even during the week.
Hey Lynn, some of the people in the comments above said they used Basil and Tomatoes, I think that would be delish!
Made this with pork chops instead of chicken breasts. It turned out super yummy!!!! Will definitely be adding this to our weekly meal plan. Thanks for sharing!
Oooohhhh that sounds good Dana!
Hi Sara!
I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?
Thanks
Hey Cassie, The recipe is for 2 Chicken Breasts, so the nutrition facts listed is per serving or for each Chicken Breast. Hope that makes sense:)
Hello Sarah,
Can the garlic be substituted for another ingredient?
Hi Ray, You could substitute it with Shallots, that would be good too. 🙂
I made this last week and loved it!!!!
Thanks Diana, so glad you enjoyed it!
I tried this last night, and we loved it! Once it was cooked I added sauteed mushrooms + grated parmesan and baked an additional 5 minutes (because I can eat mushrooms on almost everything). Will definitely be making again. It’s perfectly filling without feeling like you gained 10lbs.
Kelsey, your additions sound delicious! 🙂
What temp do you cook this on and for how long? Can’t wait to try!!!
Hey Stephanie, bake at 425 degrees for 30 minutes. The full recipe instructions are also listed above:)
I want to try, but why don’t you season the chicken with salt and pepper? I’m wondering how it will taste with no seasoning.
Hey Kim, I personally don’t think it needs any extra seasoning, it’s so flavorful just the way it is. But as with any recipe, you can make it your own by using whatever seasonings you prefer:)
Do you salt the chicken? I don’t see that in the recipe anywhere Thanks!
Hey John, I personally don’t think it needs salt, it’s so flavorful as is. 🙂
Made the chicken for my meal prep and I can’t wait to taste it. Easy recipe thanks for posting it!
With a few little add ons this was DELICIOUS. I used 2 pc of thin sliced chicken breast instead of a wbole breast butterflied cut. I am hispanic so seasoning is everything. I seasoned the chicken with a little bit salt, onion and garlic powder. Once everything was layered, I sprinkled some black pepper and paprika. Luckily, I only made one, otherwise……. ,? ?
That sounds yummy Erika! 🙂
Asparagus instead of spinach is great to. Or even colorful peppers.
That sounds good Dianne! Did you pre cook the Asparagus or Peppers?
Love the receipt but I added mushrooms and rostisserie chicken seasoning
That sounds great Jennifer! 🙂
Just ran across this recipes. Everyone loved it. Easy prep and cook for a weekday meal. Thank you.
Awesome Denise, so glad you all liked it!
What side do you recommend
Hi Lisa, here’s a few options for you…
https://tastefulventure.com/roasted-asparagus-lemon/
https://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
https://tastefulventure.com/roasted-garlic-cauliflower/
https://tastefulventure.com/roasted-rosemary-red-potatoes-in-foil/
Made this for dinner tonight. DELICIOUS!!
This recipe was on point. I added pesto sauce too. Yum!
Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
“My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!
I really enjoyed going through your blog and I am looking forward to trying more of your recipes.
I’ve been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK… A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.
This was my first time ever making stuffed chicken before and it came out delicious!! I added some sautéed onions as well with the spinach and garlic, I would say that mushrooms would be a good touch too!!
Yes I’ve actually made something similar using Mushrooms and Swiss, very good! Glad you liked this:)
I’d LOVE to see that particular recipe! I’m already planning on adding mushrooms and contemplated using Swiss rather than provolone. But then I saw someone ask about subbing the cheese and you adamantly suggested that you thought provolone worked best, so I stuck with it. But PLEASE! Email me or post the chicken stuffed with mushrooms and Swiss that you mentioned above! It sounds wonderful! lacy521@gmail.com
Hey Lacy, here is that other version I made: https://tastefulventure.com/pesto-mushroom-swiss-stuffed-chicken-breasts/ Enjoy! 🙂
How much of an onion? Half? 1/4?
Made this last night. Very easy. Sautéed fresh spinach, stuffed the chicken and placed back in the same oven safe skillet and baked. All about the easy clean up! Delicious,will make again.
Awesome Brenda, glad you liked it! 🙂
This sounds so delicious and easy! Definitely trying this tomorrow… Would it still taste good with any other supermarket-bought-sandwich-cheese?
Hey Zoe, You could use whatever cheese is your favorite:)
Yumm!!! I’m trying this out tonight, this was a recipe I happened to have all the ingredients for right in my fridge! Yay! Thank you
That’s awesome, I love when that happens! 🙂
Making this tonight for my wife and I as were starting our low carb diet. Looks like a fun recipe to play around with!
Hey Tim, That’s awesome! Yes so many variations you could do to this!
Ok, it was fantastic and easy. Threw in broccoli and mushrooms halfway through and parm over the top. Delish! Tonight were doing it with mozzarella tomato and basil!
Yum that sounds delish! What time is dinner? 🙂
Made it tonight with parmesan and mozzarella and some bacon sprinkles. Oh boy, my boyfriend just about proposed once he had a bite. He can’t stop talking about this chicken. I’m looking at all the fun twists people have mentioned in the comments and I’m definitely going to make this again- and soon!
( the bacon didn’t add much and I found its flavor distracting to the overall taste, but the different cheeses were great!)
That sounds amazing! Good way to get your boyfriend to propose! 😉
Can this be baked at a lower temp, i.e. 375? If so, for how long? I want to make this for company later in the week and my sides need to bake at a lower temp than 425.
Hi Michele, I would cook it at least 45 minutes at the temp you’re suggesting. Just make sure the minimum internal temperature of the chicken breast is 165 °F.
Im really wondering how this might taste witha little buffalo sauce inside with cheese and spinach
Ooh, that sounds really good Megan!
Hi dear , I baked it for my hubby .He really liked it , was really delious.???
That’s so great to hear Ayesha! 🙂
Hi sara, i want to freeze some chicken n fish for my hubby as i m going to home country for a month and hubby is on diet.please guide me how should i make salmon fish n chicken in different ways to freez.As ur recepies r very simple n easy to make.
Thanks in advance
Regards
Ayesha Atif
Hi Ayesha, I do not freeze all of my recipes so I cannot answer this question. Please use your best judgment for freezing and reheating.
Hi after I prepared everything I didn’t see that the spinach was cooked before hand. Will it still taste the same??
Hi Michelle, probably not. It only takes a few minutes to saute the spinach though:)
Sorry I’m a complete noob at baking… What temperature do I set the oven to ? I’m terrified the chicken will turn into a rubber sheet.
Hi Vikram, The full recipe is listed above the comments thread. Bake at 425 for 30 minutes. 🙂
This is just too healthy. Lol. I just had to drizzle them with a creamy white wine sauce. Delicious!
That sounds amazing Eileen! Everything in moderation, right?! 😉
I’m making this tonight, what ideas as the side dish
Hi Cindy, Here are some ideas for easy side dishes to go with this: 🙂
https://tastefulventure.com/roasted-asparagus-lemon/
https://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
https://tastefulventure.com/baked-butternut-squash/
My husband and I did not enjoy this recipe at all, which is really disappointing because it looked SO absolutely delicious but turned out really tasteless 🙁 I even used more spices, garlic, and a dash more salt, but still to no avail. We are currently counting heavily on sun dried tomato pesto to save our taste buds while not letting the food go to waste.
My oven is very hot when baking anything. I would like to bake this recipe at 350° for 40 minutes. The chicken seems to be more tender.
My husband absolutely loved this recipe. In fact, I’m making it for the third time. I would like to drop by and say how awesome this recipe is. The first try, since I didn’t have provolone, I used mozarella cheese instead and it turned out great. I bought provolone the second time and it was equally yummy. So easy yet so delish.
Thanks Joanne, I love your feedback! 🙂
I found this recipe on Pinterest and bought both Provolone and Havarti to try it out! Full disclosure: I’m a vegetarian who enjoys cooking meat, but don’t care for it, so never taste it (born and raised veg). I rely on the feedback of others.
I meant to look through comments because it helps to tweak the recipe before you try it, but then had an interruption and forgot! I came back and read them after dinner and thought it was interesting to note the comments about seasoning. I made it for two adults and a 16-year old. One adult thought it was good, the other went to the cupboard and got the salt. The 16-year old boy just scarfed it down!
So it seems to be pretty split. If you like salt and other seasonings, you might want to salt the filleted chicken breast before adding cheese and spinach.
The consensus all around was that it would have benefited from more cheese so next time perhaps I’ll do two slices (perhaps the slices I bought were thin) and just a bit of seasoning. It was also proposed to add the second slice of cheese to the top (as the picture seemed to suggest).
I was puzzled by one thing. I cooked it for the suggested 30 minutes at 425 degrees but at the end of the time, it was still very pale looking (the meat-eaters thought it looked anemic), not browned. I added 5 minutes to the timer, then broiled it for another two. I think I may have dried it out too much. Suggestions? We’re in Colorado so elevation, perhaps?
I will definitely make it again! Sorry so wordy!
This dish is amazing. I’ve made it several times for hubby and myself. It has to be one of my favorite chicken dishes. Not only is it so easy but it tastes like something you would get at a 5 star restaurant. I’ve made it for company and got only rave reviews. I’ll be cooking this for my sons family and can’t wait for them to taste it. Thank you for sharing. My mouth is watering just thinking of it!!!
Wow, thank you so much for the wonderful comment! So glad you liked it:)
Chicken provolone spinach was ok. I do not recommend recommend Chicken was dry
Baked Spinach Provolone Chicken Breasts! was always a staple for dinner. I remember how much my grandma loved her Baked Spinach Provolone Chicken Breasts! She’d make it for dinner at least once a month, and the family would come running. What’s not to love?Baked Spinach Provolone Chicken Breasts! and chicken is pretty much the bomb diggity of chicken.
Looks amazing! I’d like to try this in my new Insta Pot..probably after the holidays!
Hi Alaine, If you try this in your Instant Pot let us know how it works out! Cheers!
Made this tonight. Easy & healthy but I agree with those who recommend more seasoning. Next time I will try to add the tomatoes, onion with some salt.
Tried this recipe for dinner tonight. Added a little extra seasoning to the meat, but it was delicious!!! Thank you so much for sharing!! I will definitely be trying some of your other recipes! Thanks again!!!
Thanks Jessica! 🙂
Do you think this recipe would work with feta cheese instead of the provolone?
Hi Chrissy, Yes I think that combo would be great as well! Let me know how it comes out:)
Has anyone traded spinach for broccoli? I assume I should par cook the broccoli first…
I tried this tonight and it was AWESOME!! But the Texan in me added one Zumo Sausage Chopped very small, I saute it with the spinach and added some peppers it was Amazing!…and it was a hit with my family . Oh, the side was red potatoes saute in butter and a little Olive Oil with onions also.
That sounds amazing!!
This is one of my go-to recipes to make sure I chock as many veggies in my family as I possibly can. I add sub dried tomatoes, lemon zest, and basil to the sautéed spinach mixture. Serve with another veg or a salad and this dinner is a hit. Thank you!
That sounds great Kristin, I’ll have to give this combo a try!
I thought I had provolone in the fridge. I did not! So, I combined some Muenster and Gouda with thin slices of fresh parmesan. I added a bit of fresh parsley and onion to the spinach sauté. I’ll let you know how it goes.
That sounds super good Tom, let me know how it turns out!
It was good! Different but good!
I like changing things up. I am trying low carb and fasting for lent.
Grew up in my Italian grandmother’s kitchen. People ask me for recipes but I do her stuff by feels.
That’s great to hear Tom! 🙂
Can I use thin chicken breasts then top with provolone, spinach and bake? So no chicken breast on top to make it ‘stuffed’? If so, how long would I cook and at what Temp?
Hey Marla, Depending on how thin your Chicken Breasts are will depend on cook time. Check for doneness after 10-15 minutes and eyeball it from there. I’m not sure if you will get the same results with the cheese and spinach on top of the chicken though, I’m thinking the cheese may get burnt. If you do try this method, let me know the results!
Delicious! Doubled recipe! Added diced onions to garlic and spinach stuffing! Definitely a keeper! Thanks for sharing!
Thanks Sharon! 🙂
Can’t wait to try this tonight! Don’t have provolone cheese but will be using mozarrella and hoping for the best lol.
It should still turn out great Celia! 🙂
So simple to prepare yet so good! Added a little prepared pesto, sliced mushrooms and sliced tomatoes to my filling , thank you for simplifying an excellent way to cook chicken breasts!
You’re Welcome Lise! 🙂
Family did not like at all. Needs more flavor…
If I use frozen spinach do I still need to cook it in a pan after I thaw and dry it?
Hi Brittany, I don’t think you would need to. Let me know how it turns out that way!
There’s alot of water after cooking for 30 mins – is this normal?
What would you pair with this dish? Pasta or potatoes and what type of vegetable?
Hi Caitlyn, you could pair it with your favorite vegetable and some rice:)
Tried this a couple weeks ago and loved it! Made it again tonight! This time, I added shallots and chopped mushrooms to the spinach- as well as (believe it or not) a pinch of nutmeg, which was a delicious touch and brought all the flavors together nicely.
Thank you 🙂
Thank you so much for the wonderful feedback Briana! 🙂
Hi there! I have my mom coming to visit so I am going to attempt this recipe because it looks incredibly delicious! (Wish me luck lol)
I see the recipe is set for 2 servings..now if I have to make 4 servings to feed everyone, obviously I would double the ingredients to have enough but would I also double the cooking time or leave everything the way that it is?
I apologize if this question is a bit asinine but I would just love to make it right!
Hi June, Yes just double everything, same cooking time. Good luck! I’m sure it’ll turn out beautifully for your family:)
Hi! I really want to make this but I only have boneless skinless chicken thighs or chicken tenderloins. Would either of those work? Could I place the spinach and provolone between tenderloins?
Hi Emily, you could try putting the spinach and cheese between 2 pieces of chicken and wrapping it with cooking string to keep it together. You could also wrap it in Prosciutto…YUM! I have a similar recipe for this: https://tastefulventure.com/prosciutto-wrapped-chicken-stuffed-brie-rosemary/ Note cooking time may vary depending on the size of the chicken you’re using.
What a fantastic, delicious meal.
Just want to say a big thank you!
Thank you so much, this made my day! 🙂
I did salt and pepper the chicken and I only had smoked paprika but this was much better than I anticipated. Thanks for the recipe.
You’re welcome Tracy! Glad you liked it:)
Awesome and interesting article. Great things you’ve always shared with us. Thanks. Just continue composing this kind of post.
Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday ?
Thank you:)
Awesome! Juice, flavorful, and super, super easy to make! I’m so pleasantly surprised!
Thanks so much Kim!