Feta & Spinach-Stuffed Chicken

Spinach and cheese filling, rolled inside a tender chicken breast.

Feta & Spinach-Stuffed Chicken

Angie Halten
Spinach and cheese filling, rolled inside a tender chicken breast.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8


  • 8 skinless boneless chicken breasts
  • 4 cups chopped fresh spinach or 1 package frozen spinach, drained
  • 1 onion chopped
  • 2 Tbsp olive oil
  • 1/2 cup cream cheese
  • 1/2 cup feta cheese crumbled
  • 1/2 cup cheddar cheese shredded
  • 1 egg yolk slightly beaten
  • 1 Tbsp GF flour or GF baking mix
  • 1 tsp salt
  • 1/2 tsp pepper


  • Sauté spinach and onion in oil until onions are translucent. Remove from heat and toss in all cheeses, egg, salt, pepper and flour then stir well.
  • On a flatten chicken breast (see Note below), put about an ice cream scoop size dollop of the spinach mixture on each chicken breast and spread somewhat thin. Then roll up (use a toothpick if necessary), and place seam-side down on a greased baking dish.
  • Bake at 350°F for 40 minutes.


To Prepare Chicken Breast: Beat the chicken breasts into thin cutlets and flatten - or cut the breast in half lengthwise, but don't cut all the way through. You will end up being able to open the chicken breast like opening a book, so you'll end up with a very large, but thin chicken breast.
Tried this recipe?Let us know how it was!
See also
Indo-Asian Chicken Bake


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