I am not a doctor. I am providing information based on experiences that my mom has with natural remedies. The purpose of this blog is to help folks to educate themselves. Use this information with your own discernment.

23 February 2010

Spinach Stuffed Chicken Breasts

Serves 4

4 boneless and skinless chicken breasts.  (Organic if you can find it. - Trader Joe's has it.)

4 gloves of garlic - minced

4 - 6 cups of fresh spinach

1 cup Fontina cheese shredded

1 cup Low sodium chicken broth

Fresh Sea Salt - ground

Fresh black pepper ground

3 Tablespoons of Olive Oil


Get all ingredients prepared and ready before you begin.  It makes cooking more fun.

Rinse the spinach very well and take off the hard stems.  Put the spinach, wet with the rinse water into a large pot with a lid.  Medium heat - 2 minutes to steam the spinach.  It will wilt.  Remove from the pan and let it cool on a flat surface.  When it's cool.  Wring it out with your hands and chop coarse.  Set aside

Pound the chicken breasts in a big zip loc bag (it's tougher than plastic wrap and can take a good pounding.)  Pound the chicken to about 1/4 inch thickness.

Salt and pepper both sides of the pound chicken breasts.

Put 1/4 cup of shredded cheese on each piece of chicken - spread it.  Place 1/4 of the minced garlic over the shredded cheese.  Place 1/4 cup of the coarsley chopped spinace over the cheese and garlic.  Roll the chicken breasts into a roll (like a jelly roll cake.)  Place 2 tooth picks to hold the rolls together.

Heat the 3 tablespoons of Olive Oil in a large skillet.  I like to use a large cast iron pan.  When the oil is shimmering, gently place each chicken roll into the pan. 

Preheat the oven to 350 degrees F.

Brown the chicken on medium high heat for about 12 - 15 minutes.  When the chicken is brown on all sides, remove the chicken from the pan and place them into a glass baking dish.

Bake for about 20 minutes.

In the meantime, put the 1 cup of chicken broth into the cast iron pan and scrap up the bits.  Cook the broth down until it's reduced by 1/2. 

When the chicken is done, plate and put a little of the sauce over each piece of chicken.

I served this with steamed asparagus.


  1. Sounds super yummy. I didn't realize I like spinach until a tried a delish spinach/artichoke dip a few years back.

    I think I'm gonna try this recipe this weekend.

    Thanks....I'll let you know how it goes :)

  2. Great photo, this dish looks extremely tasty. Can I visit next time you're making it - just so I get the recipe right you understand... (well, It's worth a shot!) :)

  3. Roschelle, I'll look forward to hearing your thoughts on this dish. I'm discovering that the only way I can get my mom to eat dark greens is to disguise it in other dishes. She loved this dish and with my mom's illness, she doesn't like anything good for her.

    Cleo... you can come over for dinner any time to see how it's done... I definitely understand!