Crunchy Spinach Stuffed Chicken Breasts
Flavors Used:
Your family will think you’re a gourmet chef when you whip up these crunchy spinach stuffed chicken breasts. Chicken breasts that are butterflied and tenderized to perfection before being stuffed with a cheesy spinach mixture before being rolled up and baked to perfection. This is a hearty dish that’s bound to fill any stomach, and is a great way to get picky eaters to get their leafy greens. Dan-O’s Crunchy adds a nice texture overall and flavor to the dish.
Potential substitutes and additions for crunchy spinach stuffed chicken
- Swap the cream cheese for a more tangy feta cheese. Feta cheese has less calories, carbs, and fat than cream cheese plus more vitamins and minerals.
- You could add some walnuts to the filling for a crunchier, gourmet taste. Walnuts are rich in antioxidants, omega-3s, and help promotes an healthy gut.
- Braise the breasts with some butter for a rich skin.
- Use a little lemon to add a little acidity and brighten the dish up.
- If your rolled up spinach stuffed chicken is having a hard time staying together, don’t be afraid to tie it up with some butcher twine.
Ingredients
- 2 chicken breasts
- A block cream cheese
- 1 bunch of spinach, chopped
- Dan-O’s Original Seasoning
- Dan-O’s Crunchy Seasoning
- Butcher twine (optional)
Preparation Instructions
- Preheat an oven to 400° F.
- Butterfly chicken breasts and flatten with tenderizer.
- In a bowl add cream cheese, chopped spinach, and Dan-O’s Original and mix by hand.
- Add to flattened chicken breasts and roll up.
- Add stuffed chicken breasts to a baking dish.
- Top with olive oil and Dan-O’s Crunchy Seasoning.
- Bake for about 35 minutes or until a meat thermometer reads 165° F internal temperature.
- Slice and Enjoy!
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Made it feta cheese instead of cream cheese. My wife loved it. I made the garlic parmesan mashed potatoes to go with it.
I made this tonight, but instead of using straight cream cheese, I used a tub of spicy jalapeño cream cheese spread. OMG it was amazing!!
After stumbling across your videos and salivating over them for about 4 months, I decided to try this recipe last night. I went to 2 stores and found the Dan O’s original, “That’s the green top”, but both stores were sold out of Crunchy. (Kudos for that!!) So, I improvised and bought the Cheesoning. I’d never tried either, but….da**, cheese inside and cheese on top…sooo good!!! You’ve got a new fan…and a new recipe. Thank you, and, you’re welcome! 😆 I’ll keep watching…but will leave that overnight whole hog roasting to you!
I made this tonight and I did change it a little and added artichoke hearts. I also cut back some of the cream cheese and added parmigiana. I had made it one before and flavor wise was amazing. It was a little rich for me so I just tweaked it to my preference. All and all super easy recipe and super yummy.