Spinach Stuffed Chicken With Gooey Cheese.

No one is going to get wildly excited about spinach.  Which is why I surrounded it with creamy ricotta cheese, salty feta, and a crispy breaded chicken breast.  Spinach stuffed chicken never tasted so good.

When in doubt add cheese.  When not in doubt add cheese.  To be safe,  let’s make a pact to just always add cheese.

Take this recipe … without the cheese it’s just a chicken breast wrapped around wilty spinach.  If I tried really hard I could make that sound appetizing, but it’d still just be chicken wrapped around spinach which would taste, unfortunately, exactly like chicken wrapped around spinach.

Add in some creamy ricotta cheese, garlic, onions, and salty feta?  Now you have a dinner you can look forward to. If you’re anything like me you start looking forward to dinner at the exact moment in the morning when you realize you’re awake and not asleep.

Why you should make these:

Because they’re retro fun.

Because cheese.

Because they’re delicious.

Any time chicken is rolled around something pinwheel style it immediately gives off that whole “I’m just going to finish up dinner and then head to my Holly Hobby club meeting” but that doesn’t mean it isn’t delicious.

You say Old fashioned food. I say Delicious.  You say This isn’t 1970.  I say Delicious.  You say, c’mon Where’s your sous vide machine?  I say Where it’s been for the last 2 years. In my Amazon “cart”.

I’m not a foodie.  I just like food.  All Food. Modern, fancy food, rustic home cooking, a McDonalds Big Mac.   I do not discriminate.   Honey drizzled edible flowers? I’m on it.  Pan fried marinated tofu?  Love it.  Pizza with Arugula, fig and Burrata?  Load it up.  But that doesn’t mean I can’t love a 70’s inspired piece of rolled up, breaded chicken.  No, it’s not new and fancy or trendy.  Good food is good food and one doesn’t need to avoid any foods simply because they were popular at a time when Three’s Company ruled the airwaves and Quiche Lorraine ruled the dinner table.

Unless it’s vegetables in Jello.

Spinach Stuffed Chicken with Feta

… and also some ricotta.  And onions and garlic and maybe even some nuts if you want.

This recipe just has a few steps an ends up tasting like a meal that took way longer.

  1. You’re going to dice up some onion and garlic then sauté it.

2. Throw in a few handfuls of spinach.

3. Mix that with the cheeses and some pecans or walnuts if you like and plop it in the centre of a pounded chicken breast.

4.  Roll ‘er up, dip them in egg then dip them in breadcrumbs.

5.  Cook them on a baking sheet that you’ve drizzled with oil.  Drizzle some on the chicken just to be safe.

The Feta gives you a nice saltiness to the filling and the Ricotta makes it creamy and gooey.

Don’t have ricotta?  Don’t worry.  I have a recipe for making homemade ricotta in 30 minutes. 

I don’t have a lot of good things to say about the spinach other than you can hardly taste it due to all the cheese.  Just kidding, the spinach adds an earthy, slightly bitter taste that offsets the richness of the cheese.

 

5 from 2 votes
Spinach Stuffed Chicken with Feta

Inspired by stuffed and rolled chicken of the 70's this recipe uses an updated combination of ingredients to make an easy, delicious breaded chicken you can make on a weeknight. 

Course: Main Course
Cuisine: Three's Company
Servings: 4
Calories: 413 kcal
Author: Karen
Ingredients
  • 1/2 Onion
  • 2 cloves garlic
  • 2 chicken breasts boneless, skinless
  • 1/4 cup Ricotta
  • 1/4 cup Feta
  • 1/2 cup spinach
  • 1/4 cup pecans optional
  • 1 egg
  • 1 cup breadcrumbs
  • 4 tbsp olive oil
Instructions
  1. Dice the onion and mince the garlic.  Throw them into a pan and sauté until the onions are translucent.  

  2. Add 2 large handfuls of spinach per chicken breast to the pan.  It's around a total of 1/2 packed cup.  Sauté with the onions and garlic until just wilted.

  3. Mix ricotta cheese and feta.  Add in spinach mixture and combine.  Add pecans if you're using them.

  4. Slice each chicken breast in half lengthwise and pound until thin. Around 1/4".  Place a large spoonful of filling in the centre of each pounded breast.

  5. Roll the chicken around the filling.

  6. Dip in egg then breadcrumbs.

  7. Place chicken on a baking sheet drizzled with olive oil.  Drizzle top of chicken with olive oil.  Bake for 20-25 minutes at 375 turning halfway through the cooking time.


Nutrition Facts
Spinach Stuffed Chicken with Feta
Amount Per Serving (1 Roll)
Calories 413 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 400mg 17%
Potassium 359mg 10%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 20g 40%
Vitamin A 10.7%
Vitamin C 3.9%
Calcium 15%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Two chicken breasts will make enough for 4 large rolls plus a couple of tiny rolls if you remove the filet and roll those individually.

I served them with a crispy potato galette and spinach salad.

I hope you enjoyed this retro recipe revival. Patchwork crocheted poncho tutorial coming soon.

 

→Follow me on Instagram where I often share pictures of food.←

 

37 Comments

  1. Robert says:

    Wait! No comments yet?!!
    This does sound delicious and now I am regretting not buying spinach when I went shopping a few hours ago to be able to have this for breakfast

  2. Teresa says:

    This recipe sounds scrumptious to me. I’m going to try it!

  3. kddomingue says:

    Damn! I have spinach, I have feta, I have garlic, I have butter, eggs and breadcrumbs…. but I have no ricotta or chicken breasts! And I want this recipe in my mouth now! Damn! Guess what I’m picking up at the store on Friday’s grocery run? I have walnuts. Chopped walnuts would be a good addition…….(wanders off into kitchen muttering to self)

    • Karen says:

      Yep. Walnuts would be fine and I’ve made this without the ricotta too with just spinach and feta. The ricotta just makes it better. 🙂 As does, you know, chicken, lol. ~ karen!

    • ecoteri says:

      you can make ricotta in about 20 minutes if you have milk. I know, I did two weeks ago. google it. made yummy lasagna
      !

  4. Marna says:

    Yum! Am going to make this! Thanks for sharing! 🙂

  5. J says:

    Sounds delicious!

    [add egg]

    How are the chickens?

  6. Jenny W says:

    Yes. Yes, to all of the cheese 🙂
    I have made these several times, but subbed cream cheese for the ricotta, which I never seem to have on hand. Relish! And soon creamy 🙂
    I’ve never heard of a Joule, and now, after watching the video, think I must own one, LoL!
    It’s sitting in my cart, probably until the price drops, in another 5 years 😉

  7. leisa says:

    Love this throwback…now if I could just find my Mod Podge!

  8. Tanya says:

    In the vein of ‘vintage’ food, I recently introduced my kids to (homemade) shake-n-bake chicken. They were crazy about it and I kept asking myself why I ever stopped making it. Now that they love breadcrumbs (and cheese), this looks like a recipe they’d enjoy. Fun tip: add a bit of oil to the crumb mixture instead of drizzling after the fact. Sticks well and browns up perfectly.

  9. Jill says:

    Not a spinach fan. Can I substitute bacon?

  10. Marilyn says:

    I’ve made a version of this but not with ricotta , I will try it next time. Looks
    Great. And ponchos are the best

    • Karen says:

      I used to make this with just feta and spinach too. Ken Kostick actually gave me the recipe years ago! And it wasn’t rolled. I’d cut the single chicken breast almost completely in half and then stuff it. ~ karen!

  11. diane says:

    CRISPY POTATO GALETTE…recipe please and thank you.

  12. Melissa says:

    My mom used to make various iterations of this, and I always loved it. You have inspired me to try this version, and perhaps other versions, based on reader comments, which include bacon.

    In fact, it could be really fun to dream up different cheesy, herb-alicious inspired fillings for this.

    Aaand now I’m hungry at 9:15am…

    p.s. that little potato side dish looks pretty yummy, too. Is that next on the recipe list?

  13. linda in illinois says:

    what is crispy potato galette ?? I must try this..
    This makes me so hungry and it’s only 8am.
    great photos too..

  14. jaine kunst says:

    Can’t wait to make this! And how about that potato galette? Recipe, please!

  15. Alice says:

    Looks great. But I think you forgot to put egg in the ingredient list.

  16. Ev Wilcox says:

    Who cares what decade it came from? Good is good! The decade I came from is long gone, but we won’t talk about that…. I have no experience with feta, but I sure like spinach, cooked and uncooked! Now to find that potato galette recipe. Thanks Karen!

  17. Patty says:

    Crispy potato galette recipe coming up next??

  18. Patti H says:

    Walnuts make the inside of my mouth feel weird like the skin will peel off. I think I might try this with pine nuts.

  19. Alena says:

    I actually like spinach and seeing bunches of fresh spinach on a shelf in a grocery store does make me excited. I buy them all the time, and I am upset when there are none to be had or those that are available are clearly past their prime.
    I eat spinach on most mornings (in my omelette) – and I tend to use a lot of it.
    I will try to make this except that ricotta cheese is not a frequent ingredient in my house (it’s pricey and sometimes I eat it all before I have a chance to utilize it in a recipe).

  20. SusanR says:

    Throwback Wednesday. This was always a favorite of mine to make. Sometimes I wouldn’t bread it, and that was good, also. I’m joining in on the hue and cry for the potato recipe!

  21. Heather says:

    You are multi-talented, Karen! Made this and it was easy and delicious. Many thanks! Will soon be using this recipe to impress my friends. Will also share your details, and urge them to subscribe. 🙂

    • Karen says:

      You made it already?? Wow, that was fast! 🙂 Glad you liked it. I got invited to a neighbour’s for dinner so that’s even *better* than having spinach stuffed chicken. 😉 ~ karen!

  22. Miz B says:

    Always add a dash of nutmeg to spinach, broccoli and greens!

  23. ElenG says:

    I don’t care if that recipe was developed in 1870’s, I’d eat it. Chicken – gooood. Spinach – gooood. Cheese – gooood. Breadcrumbs – gooood. All I can think of is Joey in the episode of Friends with the trifle Rachel made with the layer of sauteed beef, peas, and onions.

    “Cuisines: Three’s Company” Bwahahahahaha

    • Karen says:

      A friend dropped by today and she said she’s going to make this meal this weekend. Then someone on my Instagram account said they made it tonight with leftover broccoli, which got me to thinking that a combination of broccoli, fontina and aged cheddar would be great. (the fontina would be the gooooeeeey cheese epitome) ~ karen!

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