Ready in 45 minutes
Boneless Skinless chicken breasts stuffed with low-fat provalone cheese, spinach and scallions. Great served with a lite salad for a flavorful healthy meal.
"I've been doing too many stuffed recipes lately, so I took the ingredients, using thin chicken cutlets, and made a layered casserole, with chicken on the bottom, then cheese, then stuffing, then repeating and ending with a third layer of thin chicken topped by cheese and the lemony topping. Put it all in the oven and it made something like a lasagna with thin chicken cutlets instead of noodles. Totally delicious!!! Great recipe!"- healthyme
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Preheat Oven to 425. Prepare Baking Pan, [I prefer to use a glass baking dish] Spray pan with cooking spray.
Prepare Stuffing: In small bowl mix bread crumbs, spinach, scallions, lemon rind and egg.
Prepare Topping: Mix juice of 1 lemon, olive oil and black pepper. Set aside.
Prepare Chicken: Butterfly each chicken breast, being careful not to slice completely through. Place one slice of Provolone on each open breast. Place of the stuffing in each chicken breast. Fold the chicken breast back together, gently pushing the cheese and stuffing inside. Place all 4 stuffed chicken breasts into the baking dish. Whisk topping to ensure well mixed and drizzle over the top of the chicken breasts evenly. Put baking dish in oven, center rack, for 40 minutes.
I serve this with a salad of mixed baby greens and tomatoes, tossed with a sherry-shallot vinegarette or a baby spinach salad with red onions and mandarin oranges tossed in a lite french vinegarette.
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heycolette 3 days 23 hours agoAlmost great... it's great if you only use 2 chicken breasts not 4, with the same amount of stuffing the recipe calls for.
jafkitchen 4 months agoMade this with a mushroom stuffing and it was perfect. I paid attention to other reviews about it being to lemony and cut the lemon in half and it had just the right amount of lemon after that.
reneerichards 4 months agoI tried this recipe and put a twist on it using fresh mushrooms. Added a pinch of salt and pepper, along with a pinch of seasoning and let it all cook for 40 mins. The lemon was a bit too much, otherwise, it actually came out great and was really good. Will do again in the future!
Bonnieenders 5 months agoYum! I used this as a starting point and used what I had - 1 slice RF Swiss + 1/2 oz Neufchatel cheese / breast, lemon pepper vs zest, onion powder vs green onion. Baked at 375 for 45 and it came out great!
ericadcharles 6 months ago
amy_goettle 9 months agoDelish! I would actually add more lemon next time.
deannajakubowski 9 months agoLoved it but it was a little to much lemon for me. I will definitely eat it again though just need a different dressinf on it.
JHeiler 9 months ago
vee7 10 months ago
Lynn1143 11 month agoI also made a few changes that were suggested in previous reviews. My family loves mushrooms, garlic and scallions, so I added the three ingredients after they had been sautéed. Awesome!! Lynn
JMisthecoolest 11 month agoAdded artichoke hearts to the stuffing and pesto to the top. This was excellent!!!
JHeiler 11 month agoVery tasty but I found that cooking the chicken that long at such a high temp dried it out. Next time I'll try a lower temp like 350
Katerose718 1 year agoHad this for guests and everyone loved it- the stuffing was delicious! I wish there was a glaze or something to drizzle over the chicken, though!
Shawna23 1 year agoThis was tasty! Very quick and easy to make.
staceylynnfloyd 1 year ago
natashaeggers 1 year ago
Valerie411 1 year agoEasy to make! Tastes great!!
Gatorgirl0720 1 year agoYum yum yum yum! So good!
Fizzgig_Bites 1 year agoLoved it! Next time, I think I will add artichoke hearts.
Christygeorge898 1 year agoLove it! The only thing we did differently is used smoked gouda in place of the Provalone! Delish!!!!