Broccoli & Spinach Stuffed Chicken Breast

Print This Page
  • 1 pkg chopped spinach
  • 1 pkg chopped broccoli
  • 6 oz cream cheese
  • ½ cup shredded mozzarella cheese
  • 3 lg scallions, chopped
  • 5 cloves garlic - or less to taste - chopped
  • 1 pkg chicken breasts (~2-4 skinless) or use tenderloins 2#

Line a baking pan with tin foil. Heat oven to 450° F

Sauté garlic in a little olive oil. Thaw the spinach and broccoli. Drain the spinach. Put veggies in with the garlic - heat and mix. Take off heat and add cream cheese, mozzarella, scallions, and pepper to taste.

Take the chicken tenderloins or strips (I cut the breast in to strips) and place a few spoonfuls of the mixture on the chicken. Roll the chicken strip/tenderloin around the mixture and place in baking pan with ends facing down. Lay each piece right next to each other so it doesn’t ooze out as it cooks.

Any left over filling can be placed in the pan to cook like a casserole.

If you have extra mozzarella place it on top or spread stone ground mustard on the top of each chicken piece.

Cook 20 minutes covered then uncover until chicken is fully cooked.