Spinach and Cheese Stuffed Italian Chicken

Servings 6 servings


  • 4 ounces low fat cream cheese softened
  • 1/2 cup baby spinach chopped
  • 1 cup part-skim Mozzarella cheese shredded
  • 6 tablespoons Parmesan cheese grated
  • 6 tablespoons red onion minced
  • 6 6-oz. boneless skinless chicken breast butterflied
  • olive oil
  • 2 cups tomato sauce
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 4 cloves garlic pressed
  • 1 tablespoon balsamic vinegar optional
  • Aluminum foil


  • Preheat oven to 375 degrees.
  • In a medium bowl, combine cream cheese, spinach, Mozzarella, Parmesan and onion; blend well then spread equal portions down the center of each chicken breast half and “fold” chicken back over the filling. Place stuffed chicken in a 9- x 13-inch lightly oiled baking dish.
  • In a medium bowl, combine tomato sauce, basil, oregano, garlic and vinegar (if desired); pour mixture over chicken.
  • Cover baking dish with foil (making sure foil isn’t touching the sauce) and bake for 30 minutes or until chicken is done and juices run clear.


SERVING SUGGESTION: Serve stir-fried sliced zucchini, yellow squash and mushrooms on the side.
VEGETARIAN: Use non-breaded faux chicken patties. KOSHER: Use soy cheese and Parmesan-flavored rice sprinkles. GLUTEN FREE: Make sure tomato sauce and balsamic vinegar (if using) are gluten free.
NUTRITION: Per serving: 341 Calories; 10g Fat; 50g Protein; 10g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 932mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 8
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