Stuffed Chicken Breasts


  • 1/4 cup chopped onion
  • 2 Tsp butter
  • 2 Tsp olive oil
  • 1 garlic clove, minced
  • 1 packaged (10 oz) frozen spinach (thawed, drained, squeezed dry, chopped) Can substitute with Kale. 
  • 6 oz cream cheese, cubed
  • 1/4 cup seasoned bread crumbs
  • 6 boneless skinless chicken breast (~6 oz each)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Sauce Ingredients:

  • 1/4 cup Clover Honey
  • 1/4 cup butter
  • 2 Tbsp stone-ground mustard
  • 1 Tbsp lemon juice


  1. Preheat oven to 350°
  2. In a large skillet over medium heat, melt butter. Add olive oil and chopped onion. Saute onion until tender. 
  3. Add garlic, saute one minute. 
  4. Add spinach and cream cheese to the skillet. Stir over low heat until cream cheese melts and mixture is well blended.
  5. Remove from heat and add the breadcrumbs. 
  6. Flatten the chicken breast to 1/4" thickness, season both sides with salt and pepper.
  7. Place 1/4 cup of spinach stuffing on each chicken breast and fold each chicken breast closed over the filling. Secure chicken breast closed with toothpicks.
  8. Grease a 11" x 7" baking dish.
  9. Placed stuff chicken breast in baking dish.
  10. To prepare the sauce, melt the 1/4 cup of butter. Add honey, mustard and lemon juice. Stir until combined. 
  11. Pour the sauce of the chicken breast.
  12. Bake, uncovered for 40-50 minutes or until meat it to temperature. 
  13. Baste chicken with the pan juices every 15 minutes. 
  14. Enjoy!

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