Spinach-Stuffed Chicken Parmesan - Carolina Country

Spinach-Stuffed Chicken Parmesan

4.0/5 rating 1 vote
Spinach-Stuffed Chicken Parmesan


  • 4 cups fresh spinach
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 tablespoons grated Parmesan cheese, divided
  • ¼ teaspoon each salt and pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • ½ cup dry whole wheat bread crumbs
  • 1 egg, lightly beaten
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 teaspoon each dried basil and dried oregano
  • ¾ cup shredded part-skim mozzarella cheese


  1. Preheat oven to 375 degrees. In a large skillet, cook the spinach and garlic in oil just until wilted. Drain. Stir in 1 tablespoon Parmesan cheese, salt and pepper.

  2. Pound chicken breasts with a meat mallet to ½-inch thickness. Spread each with 1 tablespoon spinach mixture. Fold the chicken in half, enclosing filling; secure with toothpicks.

  3. Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-inch square baking dish coated with cooking spray. Bake, uncovered, 20 minutes.

  4. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese. Bake, uncovered, 10–15 minutes longer or until a thermometer reads 165 degrees. Discard toothpicks before serving.

Recipe courtesy of

Taste of Home

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