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  1. Spinach & Cream Cheese Stuffed Chicken Breasts

Spinach & Cream Cheese Stuffed Chicken Breasts

Recipe By lilypad7
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8 servings

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  • To make filling:
  • 1. In a medium saucepan over low heat, combine butter and garlic; heat until butter has melted. Add spinach and cook until heated through.
  • 2. Add sour cream and cream cheese, mix until smooth. Filling should be fairly thick at this point. Add additional seasoning to taste (i.e., garlic powder, black pepper, etc).
  • 3. Cover and refrigerate to chill, approximately 30 minutes.
  • To prepare meal:
  • 1. Place 1 to 2 tablespoons of the filling in the centre of each chicken breast; roll up, tuck in sides and fasten with toothpicks. ***Alternatively, cut a little pocket into each breast, fill and close with toothpicks. *** Place the egg in a shallow bowl and bread crumbs into another shallow bowl. Dip stuffed breasts into egg and then into bread crumbs.
  • 2. Preheat oven to 350°F. Heat oil in a large skillet over medium high heat and sauté coated breasts until well browned on both sides. Place breasts into lightly greased baking dish.
  • 3. Bake for 30 minutes or until chicken is cooked through. Thin out remaining filling with some extra sour cream/cream cheese, heat and spoon over chicken breasts when serving.


For a healthier option, use low fat (or fat free) sour cream and cream cheese. Still tastes great and cuts the fat and calories a lot. For faster, easier preparation: Coat the chicken with bread crumbs, sauté and bake as directed, but do not fill with spinach mixture. Instead just top the cooked breasts with the mixture before serving.

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