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Spinach Stuffed Chicken Breasts

Spinach stuffed chicken breast

Looking for a great weeknight recipe that makes you feel like you've gone to a fancy restaurant?  A new way to make your chicken dinner a real winner? 

Order your chicken breast cutlets already butterflied and you can make this gourmet dinner in no time.  You can even prepare the filling ahead of time and then assemble and bake your new favorite chicken dinner. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Extra virgin olive oil
  • ½ onion, chopped
  • 4 ounces button mushrooms, chopped (optional)
  • 8 ounces frozen chopped spinach, thawed and drained
  • Kosher salt
  • Freshly cracked black pepper
  • ½ cup cornflake crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1½ pounds chicken cutlets sliced “butterfly” style
  • 4-6 tablespoons mayonnaise
  • Parsley as a garnish


Preheat oven to 375°F and line a baking sheet with parchment paper. 

1 Saute onion in olive oil over medium heat in a large saute pan, add optional mushrooms till golden and liquid has evaporated.  Add spinach, salt, and pepper to taste.  Remove from heat and set aside to cool.  
2 In a medium bowl combine cornflake crumbs, garlic powder, onion powder, paprika, salt, and pepper.
3 Evenly distribute filling among each of the cutlets.  Roll each cutlet up jelly-roll style and set on a plate seam side down. 
4 Spread mayonnaise over each cutlet to coat it well.  Dip in crumb mixture.  
5 Place cutlets on prepared baking tray and drizzle with olive oil.
6 Bake uncovered for 35 minutes. Do not overbake.
7 When cutlets are slightly cooled, slice into 3 or 4 pieces. Garnish with parsley.

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