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Spinach Stuffed Chicken Breast

Microwaverina's picture
  Boneless skinless chicken breast halves 12 Ounce (4 Pieces, 3 Ounce Each)
  Salt 1 Dash
  Pepper 1 Dash
  Frozen chopped spinach 10 Ounce (1 Package)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
  Garlic salt 1⁄8 Teaspoon
  Margarine/Butter 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Shredded swiss cheese 2 Tablespoon
  Dry bread crumbs 1 Teaspoon
  Grated parmesan cheese 1 Teaspoon
  Paprika 1⁄8 Teaspoon

Flatten each chicken breast half to Winch thickness between plastic wrap or waxed paper; sprinkle with salt and pepper.
Cut frozen spinach into halves; wrap and freeze 1/2 package spinach for another meal.
Place 1/2 package spinach in 20-ounce casserole.
Cover tightly and microwave on high (100%) until thawed, 3 to 3 1/2 minutes; drain.
Mix in water chestnuts and garlic salt.
Spread one-fourth of the spinach filling on each chicken breast half.
Roll up 2 chicken breast halves; secure with wooden picks.
Place margarine in shallow 8 x 1 1/2-inch dish.
Microwave uncovered on high (100%) until melted, 30 to 40 seconds.
Dip rolled chicken breast halves in margarine; place in dish with margarine.
Sprinkle Swiss cheese over filling on remaining chicken breast halves; roll up.
Secure with wooden picks.
Mix bread crumbs, Parmesan cheese and paprika on waxed paper.
Dip chicken breast halves in margarine in dish; coat with crumb mixture.
Place in dish.
Cover with waxed paper and microwave on high (100%) until done, 9 to 10 1/2 minutes.
Remove wooden picks.
Wrap and refrigerate uncoated chicken breast halves; use within 2 days for Cashew Chicken with Vegetables.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Spinach Stuffed Chicken Breast Recipe