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  • Prep Time (mins)
    15
  • Cook Time (mins)
    50
  • Servings
    4

Spinach & Mozzarella Stuffed Chicken Breasts

Made With

Ingredients

  • 4 (4-5 ounces) boneless, skinless chicken breast halves
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 tablespoons finely chopped sweet onion
  • 4 thick slices Frigo® Fresh Mozzarella Cheese
  • 1/2 cup panko bread crumbs
  • 2 tablespoons Frigo® Fresh Grated Parmesan Cheese
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine, melted

Directions

Heat the oven to 375ºF. Spray a 13x9-inch (3-quart) glass baking dish with cooking spray. In a small bowl, mix together the spinach and onion.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth-side down and gently pound with the flat side of a meat mallet or rolling pin until they’re about 1/8-inch thick.

Place 1/4 of the spinach mixture on the center of each flattened chicken breast.Place a slice of Frigo® Fresh Mozzarella Cheese on top of the mixture. Fold in the sides. Then, fold up the top and bottom, overlapping in the center.

On a shallow plate, mix the breadcrumbs, Frigo® Fresh Grated Parmesan Cheese and salt. Roll the chicken in the melted butter, then coat it with the breadcrumb mixture. Place seam-sides down in the baking dish.

Bake for 30–35 minutes, until golden brown. The cheese will melt outside the chicken slightly.

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