Spinach-Stuffed Chicken Spirals

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Chicken stuffed with spinach and melting cheese. From Midwest Living magazine, a featured recipe from the Grand View Lodge in Nisswa, Minnesota. Serve with Sauteed Spinach Cream Sauce

Ingredients Nutrition


  1. Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
  2. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
  3. Remove plastic wrap, and sprinkle chicken with black pepper to taste.
  4. Squeeze spinach until well-drained and almost dry.
  5. In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
  6. Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
  7. Top with a piece of prosciutto.
  8. Place a stick of cheese near the edge of the chicken breast.
  9. Fold in sides and roll up, starting from edge with the cheese.
  10. Place rolls, seam side down, into a 13x9x2 inch baking dish.
  11. Drizzle with butter.
  12. Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
  13. Prepare Sauteed Spinach Cream Sauce while chicken is baking.
  14. Spoon sauce over chicken breasts when serving.


Most Helpful

I thought I was thawing out spinach but it turned out to be swiss chard which turned out ok. I didn't make the sauce so used all the chard on the chicken. I didn't have the monterey so used jalapeno gouda and mozzarella cheese. Easy with great presentation when sliced.

karen in tbay September 30, 2006

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