I’m trying something new you guys! Today on the blog it’s Baked Spinach Provolone Chicken Breasts! This meal comes together so easy and cooks in about 30 minutes making it perfect for a busy night after work. Are you drooling yet?! 🙂
In a hurry? Watch the 60 second recipe video below to learn how to make this! ↓
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!
Also, I’ve been missing my date nights with Cary. He works on a cruise ship as a musician and he’s been gone for like 4 months now, ugh!
The first 3 months I was doing ok, just keeping busy with work, creating new recipes for you guys, trying out a new Yoga class, taking some Salsa lessons, and driving my son around to various activities.
I figure if I stay busy enough it’ll take my mind off of Cary being gone. Well it only works temporarily. I think this week I hit a wall. Just feeling blah and missing him like crazy.
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!
First I just sautéed some baby spinach and garlic for a few minutes.
Then carefully butterfly the chicken breasts making sure you don’t cut all the way through.
Then just place a slice of Provolone Cheese over each piece of chicken and top with the spinach.
Gently fold the chicken over in half and make sure everything is stuffed nicely inside.
Bake it up, and Yum Yum Yum! Soooo Delicious!
If you like this recipe, try my new Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary!!
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. 🙂
Bon Appetit!
Baked Spinach Provolone Chicken Breasts
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Dinner
- Cuisine: Gluten Free
Ingredients
- 2 boneless skinless Chicken Breasts butterflied
- 2 slices Provolone cheese
- 1 5oz container of fresh Baby Spinach
- 4 clove minced Garlic
- Dash of Paprika
- 1 Tbs Olive Oil
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.
- Place on greased baking dish.
- Sprinkle top of chicken with paprika.
- Bake uncovered 30 Minutes.
- Enjoy!
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Erin says
Hi Sarah!
Can the baked spinach provolone chicken breast be frozen?
Thanks,
Erin
Sara says
Yes Erin, you can buy the frozen chicken breasts and thaw them before cooking. 🙂
Erin says
Lol, I meant can you freeze left overs or batch cook and freeze? Thanks!
Sara says
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! 🙂
Debra says
I make them up ahead of time and freeze before cooking, saves a lot of time and still taste great.
Sara says
Great idea Debra!
Lisa says
Turned out great ….used fiesta cheese n garlic salt n mrs dash onion. Mix….with spagetti. N garlic bread..hibby loved. It…thanks.
Sara says
Wow that sounds great! 🙂
alyson spagnuolo says
Yes, if all the ingredients are fresh.
alyson spagnuolo says
Yes Erin, if all the ingredients are fresh.
Saturian Ferrell says
Hi can you use any other greens like collard, turnip, mustard etc. I don’t eat spinach like that but it looks amazing.
Gwen says
Of course
Stacey says
Looks great I’m gonna make this !
★★★★★
Valarie says
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.
★★★★★
Sara says
Hey Valarie, That’s awesome so glad you guys liked it! 🙂
Jeff says
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!
★★★★★
Sara says
Hey Jeff, All of those versions you made with the chicken sound amazing! I love to hear what people come up with! 🙂
Yanet says
I’m making this for dinner tonight I’ll let you know how it turns out. But I looks good anyways.
Ruth says
Can frozen spinach (thawed) be used?
Sara says
Yes Ruth you could certainly use frozen spinach that is thawed instead:)
alyson spagnuolo says
Yes, but thawed and dried.
donna says
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
Sara says
That’s great to hear Donna! 🙂
Gee says
Did you baked this covered or uncovered?
Sara says
I baked this uncovered.
Nat says
I made this yesterday and it was a hit. I will definitely make again and again.
★★★★★
Sara says
Great to hear Nat!
Anna-Marie Mars says
I made this last night for my 16 yo twins and husband – and they loved it. So easy and perfect. Thanks for sharing.
Sara says
So glad you all loved it, Anna-Marie!
Lisa says
What sides did you use
Evelina says
Made this tonight, hubby and I both loved it! I also added fresh diced tomatoes and some Italian seasoning inside. Thanks for the recipe!
Sara says
Hi Evelina, That’s great to hear! You’re Welcome:)
Maria says
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! 🙂
★★★★★
Andrea Araoz says
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!
Sara says
That sounds great Andrea, I’ll have to try your twist on it! 🙂
Sandi says
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!
Sara says
That’s awesome Sandi, let me know how it turns out!
Bongie says
What other kind of cheese can I use if u don’t have provolone?
Sara says
You can use any kind of cheese…but I recommend Provolone, it gives it such an amazing flavor!
Karon says
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
Sara says
You’re welcome Karon, so glad to hear it!
Sandra says
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!
★★★★★
Sara says
That sounds great Sandra, love the variety!
Niki says
This was delish!! we added a baked potato to it, really yum!!!!
★★★★★
Sara says
Thanks Niki, glad you liked it!
Ana Mejia says
I was wondering, can you defrost the chicken prep amd refeeeze? Would love to hear anyone’s comments.
Charlie T says
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.
★★★★
josianne cilia says
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?
Sara says
Hey Josianne, I just sprayed non-stick olive oil spray on the oven dish, nothing stuck to the pan:)
Mette says
Serving suggestions? ?
Sara says
The serving size for this recipe is for 2 people.
Jeff says
A rice pilaf and asparagus go very nicely and make do a very healthy meal!
★★★★★
Sherry says
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Kerri says
Super Easy! My boyfriend loved it! Will definitely make again and again! Thank you!
Sara says
Thanks Kerri, so glad you both liked it!
Madge Adams says
Somehow I missed the temperature to bake the chicke. This really iced sounds delicious and easy yo make. Can’t wait to try it.
Sara says
Hey Madge, Bake it at 425 degrees for 30 minutes. 🙂
Krystle says
Hi just wondering, if this is diabetic friendly? It looks delish and am wanting to try it 🙂
Sara says
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.
Jeff says
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 😉 )
Patricia says
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!!
Sara says
So glad to hear this Patricia! 🙂
Shelly says
This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.
Sara says
Thanks Shelly! 🙂
Lynn says
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.
Sara says
Hey Lynn, some of the people in the comments above said they used Basil and Tomatoes, I think that would be delish!
Dana Brown says
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!
★★★★★
Sara says
Oooohhhh that sounds good Dana!
Cassie says
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
Sara says
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:)
Ray says
Hello Sarah,
Can the garlic be substituted for another ingredient?
Sara says
Hi Ray, You could substitute it with Shallots, that would be good too. 🙂
Diana says
I made this last week and loved it!!!!
Sara says
Thanks Diana, so glad you enjoyed it!
Kelsey says
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.
★★★★★
Sara says
Kelsey, your additions sound delicious! 🙂
Stephanie says
What temp do you cook this on and for how long? Can’t wait to try!!!
Sara says
Hey Stephanie, bake at 425 degrees for 30 minutes. The full recipe instructions are also listed above:)
Kim says
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.
Sara says
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:)
John says
Do you salt the chicken? I don’t see that in the recipe anywhere Thanks!
Sara says
Hey John, I personally don’t think it needs salt, it’s so flavorful as is. 🙂
Kim says
Made the chicken for my meal prep and I can’t wait to taste it. Easy recipe thanks for posting it!
Erika says
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……. ,? ?
Sara says
That sounds yummy Erika! 🙂
Dianne says
Asparagus instead of spinach is great to. Or even colorful peppers.
Sara says
That sounds good Dianne! Did you pre cook the Asparagus or Peppers?
Jennifer says
Love the receipt but I added mushrooms and rostisserie chicken seasoning
★★★
Sara says
That sounds great Jennifer! 🙂
Denise says
Just ran across this recipes. Everyone loved it. Easy prep and cook for a weekday meal. Thank you.
★★★★★
Sara says
Awesome Denise, so glad you all liked it!
Lisa says
What side do you recommend
Sara says
Hi Lisa, here’s a few options for you…
http://tastefulventure.com/roasted-asparagus-lemon/
http://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
http://tastefulventure.com/roasted-garlic-cauliflower/
http://tastefulventure.com/roasted-rosemary-red-potatoes-in-foil/
Anita says
Made this for dinner tonight. DELICIOUS!!
★★★★★
Maria Torrez says
This recipe was on point. I added pesto sauce too. Yum!
Maria Torrez says
Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
★★★★★
Deep Web says
“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.
★★★★★
Cynthia says
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!!
★★★★★
Sara says
Yes I’ve actually made something similar using Mushrooms and Swiss, very good! Glad you liked this:)
Lacy says
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
★★★★★
Sara says
Hey Lacy, here is that other version I made: http://tastefulventure.com/pesto-mushroom-swiss-stuffed-chicken-breasts/ Enjoy! 🙂
Lacy says
How much of an onion? Half? 1/4?
★★★★★
Brenda says
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.
★★★★
Sara says
Awesome Brenda, glad you liked it! 🙂
Zoe says
This sounds so delicious and easy! Definitely trying this tomorrow… Would it still taste good with any other supermarket-bought-sandwich-cheese?
Sara says
Hey Zoe, You could use whatever cheese is your favorite:)
Kimberly says
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
Sara says
That’s awesome, I love when that happens! 🙂
Tim I. says
Making this tonight for my wife and I as were starting our low carb diet. Looks like a fun recipe to play around with!
Sara says
Hey Tim, That’s awesome! Yes so many variations you could do to this!
Tim Ivers says
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!
Sara says
Yum that sounds delish! What time is dinner? 🙂
Lindsey says
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!)
Sara says
That sounds amazing! Good way to get your boyfriend to propose! 😉
Michele says
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.
Sara says
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.
Megan says
Im really wondering how this might taste witha little buffalo sauce inside with cheese and spinach
Sara says
Ooh, that sounds really good Megan!
Ayesha Atif says
Hi dear , I baked it for my hubby .He really liked it , was really delious.???
Sara says
That’s so great to hear Ayesha! 🙂
Àyesha Atif says
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
★★★★★
Sara says
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.
Michelle says
Hi after I prepared everything I didn’t see that the spinach was cooked before hand. Will it still taste the same??
Sara says
Hi Michelle, probably not. It only takes a few minutes to saute the spinach though:)
Vikram says
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.
Sara says
Hi Vikram, The full recipe is listed above the comments thread. Bake at 425 for 30 minutes. 🙂
Eileen says
This is just too healthy. Lol. I just had to drizzle them with a creamy white wine sauce. Delicious!
Sara says
That sounds amazing Eileen! Everything in moderation, right?! 😉
Cindy says
I’m making this tonight, what ideas as the side dish
Sara says
Hi Cindy, Here are some ideas for easy side dishes to go with this: 🙂
http://tastefulventure.com/roasted-asparagus-lemon/
http://tastefulventure.com/roasted-brussels-sprouts-with-lemon-and-ginger/
http://tastefulventure.com/baked-butternut-squash/
Alissa says
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.
★
Mike says
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.
★★★★
Joanne says
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.
★★★★★
Sara says
Thanks Joanne, I love your feedback! 🙂
Nicolle Walters says
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!
★★★★
BklynBabs says
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!!!
★★★★★
Sara says
Wow, thank you so much for the wonderful comment! So glad you liked it:)
Diane Clark says
Chicken provolone spinach was ok. I do not recommend recommend Chicken was dry
EasyRoasted5 says
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.
Alaine says
Looks amazing! I’d like to try this in my new Insta Pot..probably after the holidays!
Sara says
Hi Alaine, If you try this in your Instant Pot let us know how it works out! Cheers!
Veronica says
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.
★★★
Jessica says
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!!!
Sara says
Thanks Jessica! 🙂
Chrissy says
Do you think this recipe would work with feta cheese instead of the provolone?
Sara says
Hi Chrissy, Yes I think that combo would be great as well! Let me know how it comes out:)
Pattie says
Has anyone traded spinach for broccoli? I assume I should par cook the broccoli first…
Chosen2Prayer says
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.
★★★★★
Sara says
That sounds amazing!!
Kristin says
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!
Sara says
That sounds great Kristin, I’ll have to give this combo a try!
Tom OB says
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.
★★★★★
Sara says
That sounds super good Tom, let me know how it turns out!
Tom says
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.
★★★★★
Sara says
That’s great to hear Tom! 🙂
Marla says
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?
Sara says
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!
Sharon Newman says
Delicious! Doubled recipe! Added diced onions to garlic and spinach stuffing! Definitely a keeper! Thanks for sharing!
★★★★★
Sara says
Thanks Sharon! 🙂
Celia Saenz says
Can’t wait to try this tonight! Don’t have provolone cheese but will be using mozarrella and hoping for the best lol.
Sara says
It should still turn out great Celia! 🙂
Lise Valenzuela says
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!
Sara says
You’re Welcome Lise! 🙂
Michelle says
Family did not like at all. Needs more flavor…
★★
brittany says
If I use frozen spinach do I still need to cook it in a pan after I thaw and dry it?
Sara says
Hi Brittany, I don’t think you would need to. Let me know how it turns out that way!
Lav says
There’s alot of water after cooking for 30 mins – is this normal?
Caitlyn Maddox says
What would you pair with this dish? Pasta or potatoes and what type of vegetable?
Sara says
Hi Caitlyn, you could pair it with your favorite vegetable and some rice:)
Briana says
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 🙂
★★★★★
Sara says
Thank you so much for the wonderful feedback Briana! 🙂
June says
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!
Sara says
Hi June, Yes just double everything, same cooking time. Good luck! I’m sure it’ll turn out beautifully for your family:)
Emily says
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?
Sara says
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.
Queen says
What a fantastic, delicious meal.
Just want to say a big thank you!
Sara says
Thank you so much, this made my day! 🙂