Spinach & Pesto Stuffed Chicken Breasts Recipe

Spinach and pesto stuffed chicken breats is a light and savory chicken recipe. Stuffed with a mixed combo of pureed spinach, cheese and basil with breadcrumbs, the chicken is foil wrapped to cook.


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Italian dressing6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Chopped fresh basil leaves1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Pepper1⁄8 Teaspoon
 Frozen chopped spinach10 Ounce, cooked and squeezed dry (1 Package)
 Bread crumbs1 Cup (16 tbs)
 Whole boneless chicken breasts halved4


In food processor or blender, process 1/4 cup Italian dressing with basil, cheese and pepper until blended.
In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
With knife parallel to cutting board, make deep, 3-inch-long cut in center of each chicken breast half to form pocket.
Evenly stuff pockets with spinach mixture.
In aluminum-foil-lined large shallow baking pan or on broiler rack, arrange chicken, then brush with remaining 2 tablespoons dressing.
Broil, turning once, 7 minutes or until chicken is done.