Chicken Breasts Stuffed w/ Spinach and Provalone

Chicken Breasts Stuffed w/ Spinach and Provalone

42 reviews, 4.6 star(s). 86% would make again

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!"


4 Boneless Skinless Chicken Breasts
3 Scallions; chopped fine
1 Egg; beaten
1 c Fresh Spinach; chopped to med. shreds
Black Pepper; cracked, to taste
Cooking Spray; to coat pan
1/4 c Bread crumbs; Italian seasoned
4 slices Provolone cheese; opt for low-fat version
1/2 tb Lemon Rind
1 Lemon; Juiced
1 tb Olive oil; Extra-Virgin

Original recipe makes 4



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.

Verified by stevemur
Alert editor   


i made a light pasta to go with it..perfect recipe..i couldnt wait to eat it!!..




See 2 more photos
Calories Per Serving: 597 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Feta and Bacon Stuffed Chicken with Onion Mashed Pota...

If you like it, you might also try this

"A wonderful flavor-filled meal that really fills you up. I took ideas from a few other recipes on here and I made it my own. Simply delicious!" — Firebyrd Firebyrd

Prosciutto and Fontina Stuffed Chicken Breasts

If you like it, you might also try this

"Hailing from the mountainous Val D'Aosta region of northern Italy, this savory recipe features many of the country's beloved ingredients. Pungent fresh sage and basil join salty prosciutto to perfectly complement full-flavored Fontina cheese. A wonderful meal for a special evening." — Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

Comment on Chicken Breasts Stuffed w/ Spinach and Provalone All 42 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

Perfectly delicious!
SweetnSpicyJ 1y ago

I 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 ago

Almost great... it's great if you only use 2 chicken breasts not 4, with the same amount of stuffing the recipe calls for.
heycolette 1y ago

Made 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.
jafkitchen 2y ago

I 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!
reneerichards 2y ago

Yum! 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!
Bonnieenders 2y ago

Delish! I would actually add more lemon next time.
amy_goettle 2y ago

Loved 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.
deannajakubowski 2y ago

JHeiler 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free