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Healthy Stuffed Chicken Breast Recipe

Easy to make, yet hearty and fulfilling, these healthy spinach stuffed chicken breasts recipe deserve a place on your list of foods to serve when there are guests over, or at a special family party.
  • cook TIME 25 mins
  • prep TIME 15 mins
  • total TIME 40 mins
Course: Main CourseCuisine: American
Servings: 4 servings
Calories: 489 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (16)

  • 12 oz skinless boneless chicken breast
  • 6 oz baby spinach
  • 1.5 oz mozzarella cheese
  • 2 oz cream cheese
  • 14 oz crimini mushrooms
  • 2.5 oz walnuts
  • 1 tbsp garlic minced
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp Italian seasoning
  • 1 tbsp parsley
  • 12 oz asparagus

INSTRUCTIONS

1

Preheat the oven to 375°F.

2

Use a sharp knife to cut the side of the chicken breast to split it. Season both sides of 12 oz chicken with 1/4 tsp of salt, 1/8 tsp of pepper, and 1/2 tsp of Italian seasoning. Set aside.

3

Place 6 oz spinach in a non-stick pan over medium heat. Add 1/2 tsp of olive oil and 1 tbsp garlic. Stir-fry until wilted. Press spinach in a sieve to extract all of the excess juice from it.

4

Place spinach onto the chicken breast. Then spread 2 oz cream cheese, 1.5 oz mozzarella and 1 oz walnuts in an even thin layer on top of the spinach. Roll up chicken from a short side. Use toothpicks to secure the stuffing inside.

5

Roll the chicken through a shallow plate of flour.

6

Heat a cast-iron pan on medium heat. Add 1 1/2 tbsp of olive oil and 1 tbsp of butter. Sear the chicken with 5 garlic cloves for about 3-4 minutes per side or until golden brown. Set aside.

7

Stir fry 14 oz mushrooms and 12 oz asparagus with 1 tbsp of butter in the same pan on medium heat for about 5 minutes. Season with the remaining 1/4 tsp salt, 1.5 oz walnut, 1/8 tsp pepper, and 1/2 tsp Italian seasoning. Then combine chicken and vegetables in the same pan, bake in the oven for 15 minutes.

8

Remove chicken from the oven and let it stand for 5 minutes, discard toothpicks. Top with 1 tbsp parsley. Serve chicken sliced, with vegetables.

Nutrition

Serving: 1 serving | Calories: 489kcal | Fat 34g | Saturated Fat 11g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 7g | Cholesterol 100mg | Sodium 466mg | Potassium 1239mg | Carbohydrate 18g | Fiber 5g | Sugar 4g | Protein 31g | Vitamin A 4736IU | Vitamin C 20mg | Calcium 122mg | Iron 5mg