Kitchen notes · a little help before you start
Breaded Chicken Breasts Stuffed with Spinach and Cheese
Cut into a crisp chicken roll and there's melted cheese and spinach waiting inside. Marinara underneath gives each slice a little sauce to sweep through. These stuffed breasts feel generous on the plate, with a golden coating that's especially inviting while dinner is still warm.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Cool the spinach filling
Set the wilted spinach aside to cool before putting it onto the butterflied, evenly pounded chicken.
2. Roll the chicken tightly
Place the spinach and cheese on each prepared breast, then roll it firmly before moving to the breading station.
3. Brown all four sides
Turn the breaded rolls through the hot oil until all four sides are golden before their oven finish.
Get to know the ingredients
Fresh spinach
Chop the spinach before adding it to the briefly cooked garlic, then cook just until wilted.
Sliced filling cheese
Mozzarella or pepper Jack are both listed for the filling; use the cheese slices when rolling the breasts.
Panko and Italian crumbs
Set up a separate plate for the crumbs, with the optional Italian breadcrumbs mixed into the panko if using.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Breaded Chicken Breasts Stuffed with Spinach and Cheese
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Pause before slicing
After baking the chicken over marinara, let the rolls cool for at least five minutes before cutting into them.
A little more help as you go
Egg before crumbs
Dredge the rolled chicken through the egg wash first, then coat it in the breadcrumb mixture.
Watch the garlic edges
Add the spinach once the garlic begins browning at the edges; the garlic gets only a brief cook alone.
A few questions you might have
Can I use frozen spinach?
Thawed frozen spinach is allowed in the directions, using less because it has already wilted.
Does the marinara go inside the chicken?
Pour it into the baking pan and place the browned chicken on top before the oven stage.
How do I prepare the chicken for filling?
Butterfly the breasts and pound them evenly while the spinach cools, then add the spinach and cheese.
What should the frying oil look like?
Wait until it is hot and shimmering before adding the breaded chicken rolls to the skillet.
Are the rolls baked before frying?
Brown them in the skillet first. They move onto the marinara in the oven-safe pan afterward.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
