Crispy Spinach-Stuffed Chicken Slices are a delightful dish featuring tender chicken breasts filled with a creamy spinach mixture and coated in a crispy breadcrumb layer.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 large boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika
½ tsp Italian seasoning
150 g fresh spinach, chopped
120 g cream cheese, softened
100 g shredded mozzarella
40 g grated Parmesan
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
100 g all-purpose flour
2 large eggs
150 g breadcrumbs or panko
½ tsp garlic powder
½ tsp paprika
½ tsp Italian seasoning
2 tbsp grated Parmesan
2 tbsp olive oil
Instructions
Heat a skillet over medium heat. Add the chopped spinach and cook for 2–3 minutes, until wilted. Allow it to cool slightly, then squeeze out excess moisture.
In a bowl, combine the spinach, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix until creamy and well combined.
Slice each chicken breast horizontally to create thin cutlets. Place them between two sheets of plastic wrap and gently pound them to about ½ cm thick.
Season both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.
Spread a thin layer of spinach filling over each chicken cutlet, leaving a small border around the edges.
Roll each piece tightly into a log and secure with toothpicks if necessary.
Place the flour in one shallow bowl and beaten eggs in another.
In a third bowl, combine breadcrumbs, garlic powder, paprika, Italian seasoning, Parmesan, and olive oil.
Dip each stuffed chicken roll into the flour, then the egg, and finally the seasoned breadcrumbs. Press gently so the coating sticks.
Preheat the oven to 200°C. Place the chicken rolls on a parchment-lined baking sheet.
Bake for 25–30 minutes, turning once halfway through, until golden and the chicken reaches an internal temperature of 74°C.
Let the chicken rest for 5 minutes. Remove the toothpicks, then slice into rounds to reveal the creamy spinach center.
Notes
Ensure the chicken is pounded evenly for even cooking.
Feel free to add other herbs or spices to the filling for extra flavor.
Serve with a side salad or dipping sauce for a complete meal.