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7-8 Toothpicks

4 Boneless, Skinless Chicken Breast

1 Cup Seasoned Breadcrumbs

2 Tablespoons Butter

1 Cup, chopped Spinach

1/2 Cup Shredded Mozzarella Cheese

To taste Salt and Pepper

1 Grade A Large Eggs


Preheat oven to 375 degrees.

In a small skillet, melt butter and cook spinach. Once spinach has begun to wilt, turn off heat and transfer to a bowl. Stir in shredded cheese. Set mixture aside.

Salt and pepper both sides of the chicken breasts. Take each chicken breast and slice a 3-inch (or so) long pocket along the thick side of the breast. Stuff about 1/4 cup of the spinach mixture into the sliced pocket of each breast and secure with toothpicks

In a shallow dish, like a pie pan, place breadcrumbs. In another shallow dish, beat 1 egg.

Take one of the stuffed chicken breasts and dip into the beaten egg - coating thoroughly. Let excess egg drip off chicken breast before placing in breadcrumb mixture. Coat chicken breast with breadcrumbs. TIP: For a thicker crust, repeat this step.

Place breaded chicken breasts on a greased pan. Bake for 40 minutes or until chicken is cooked through.

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