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!"
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.
SweetnSpicyJ 1y agoPerfectly delicious!
heycolette 1y agoI give 5 stars, but the only thing I'd change is to make the same amount of stuffing for 2 breasts instead of 4. Much better that way!
heycolette 1y 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 2y 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 2y 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 2y 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 2y ago
amy_goettle 2y agoDelish! I would actually add more lemon next time.
deannajakubowski 2y 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 2y ago