Spinach Stuffed Chicken Breast

When do you usually do your marketing? We have gotten proficient at shopping only one day a week, which is both cost effective and efficient use of time. To make this possible, I plan our meals in advance, take full stock of what we have and what we need. One of the biggest reasons we try to avoid shopping more than once a week are those “grab” items. Walk through your local market and see how they tempt you to buy things you neither truly want nor need. You only think you want chocolate cookies. You only think you need to eat them tonight with a tall glass of milk. Now notice where the milk is kept – all the way at the far end of the store. How many temptations stand between you and a gallon of milk?

To avoid trips to the market mid-week, meals involving fresh produce or ingredients with a short shelf-life are eaten first, followed by meals that are created from foods kept in the freezer until ready to cook.

Take today’s recipe – while the chicken was bought on sale and kept in the freezer, the spinach and fresh dill said the earlier in the week the better.  Today is Monday. That’s pretty early in the week if you ask me. And fresh spinach is key to a delicious stuffed breast. Hope you enjoy this meal as much as we did. Have a great week!

Spinach Stuffed Chicken Breasts
1 cup Yellow Onion
2 tablespoons fresh Dill
1 tablespoon Olive Oil
5 oz Baby Spinach
4 (6 oz) skinless, boneless Chicken Breasts
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1 1/2 teaspoons Olive Oil

Peel and dice onion. Set aside. Chop fresh dill, set aside.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; add spinach, and sprinkle with dill. Toss to blend. The residual heat will begin to wilt the spinach. Let the spinach wilt in the pan for 10 minutes.

Meanwhile, cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle stuffed breasts with salt and pepper, set aside.

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan.

Add chicken; cook 4 minutes, then turn chicken over. Cover the pan, reduce heat to medium, and continue to cook 5 minutes or until chicken is done.

Place chicken on a serving platter. Remove toothpicks. For a dramatic presentation, cut chicken to expose the stuffing. Serve with wild rice and a salad for a light supper.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

4 thoughts on “Spinach Stuffed Chicken Breast”

  1. First time to this blog and the first recipe I see is this stuffed chicken breast, I feel like I have been missing out lol! Great recipe and I look forward to reading more of your posts!


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