Chelsea's Stuffed Chicken Breasts

READY IN: 45mins
Recipe by ChelseaW

My husband sticks to a low carb diet and I am constantly trying to think of new ways to eat chicken breast. Here's my latest creation.

Top Review by Sydney Mike

I"m always looking for tasty new ways to serve chicken (breasts, mostly), & yours is now in there among those we like very much! Easy enough to make & delicious, too! I'm not usually one for cooked spinach (although my other half loves it), but in this recipe it worked out very nicely! Thanks for a great keeper! [Made & reviewed for the closing of Pick A Chef event]

Ingredients Nutrition


  1. Heat oil in skillet.
  2. Combine goat cheese, 2 cups spinach, sun dried tomatoes in food processor.
  3. Pulse until well combined.
  4. Spread mixture on one side of flattened chicken breasts.
  5. Fold breasts in half, leaving cheese filling inside, and sprinkle on italian seasoning.
  6. Place in skillet, seasoned side down, and cook on Medium until well browned.
  7. Season exposed side and flip.
  8. I often use a lid to help the chicken cook, the thinner you pound it the faster it will cook.
  9. While the chicken finishes cooking, divide the remaining spinach between two plates.
  10. Add any vegetable garnishes you'd like (we like sweet red and yellow peppers, also delicious with chopped up apples) and drizzle with balsamic vinegar.
  11. When chicken has reached 165 degrees in the thickest part, remove from pan.
  12. Let rest, then slice and plate atop spinach.

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