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Spinach Stuffed Chicken Breast

4 reviews
Servings 4 Prep Time 15 Minutes Cook Time 45 Minutes


10 oz Spinach
1/2 Cup Sour Cream
1/2 Cup Cheese - Pepper Jack
4 cloves Garlic
4 Boneless, Skinless Chicken Breast Chicken - Breast, 1/2" thick
1 pinch Seasoning - Black Pepper
8 slices Bacon


1. Preheat the oven to 375 degrees F (190 degrees C).

2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven/'/s broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Rate this recipe


This dish was pretty tasty on the first try! I modified the recipe by flattening the chicken breasts, making it easier to roll them up and skewer. If you have large chickens to deal with, cutting a slit in the middle may give you the same effect. I also drained the spinach after wilting in a cheesecloth (a strainer would do the same) just to get rid of a little of that excess water. The sour cream gave it all back. This dish is hugely flavorful and rich. Great with a light side of steamed veggies!


Delicious recipe! I butterflied the chicken breast, put the mix in and folded them back, didn't even need toothpicks or twine, the spinach stayed in. I also used real bacon bits and put them in with the spinach which ended up being really tasty and easy. Even so the recipe was a lot of work which is why I am not giving it a perfect score.


Thank you moretac for the tip on butterflying the chicken breasts!! Really yummy and easy recipe!!