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Catholic Recipe: Spinach-Stuffed Chicken


  • 6 cups Torn fresh spinach (5 oz)
  • 1/2 cup Chopped onion
  • 1/2 cup Chopped fresh mushrooms
  • 1 clove Garlic, minced
  • 1 tablespoon Olive oil or canola oil
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 6 Boneless, skinless chicken breast halves
  • 1/2 cup Dry bread crumbs
  • 3 tablespoons Grated Parmesan cheese
  • 1/2 teaspoon Paprika
  • 2 eggs
  • 1 tablespoon milk
  • 2 tablespoons Butter or stick margarine, melted


Serves: 6

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+



Food Categories (1)


Often Made With (1)


Feasts (1)

This makes a good Sunday dinner served with garlic mashed potatoes.


In a large nonstick skillet, cook spinach in 1/2 inch of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside.

Flatten chicken to 1/4 inch thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine eggs and milk. Dip each roll-up in egg mixture, then roll in crumb mixture.

Place seam side down in a 13 x 9 x 2 baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 minutes or until juices run clear. Discard toothpicks.

Recipe Source: Information from Various Websites