Chicken Breast Stuffed with Spinach and Provolone

Chicken Breast Stuffed with Spinach and Provolone

Chicken Breast Stuffed with Spinach and Provolone 2560 2063 Daryl Duarte

Here it is accompanied by creamed potatoes and glazed carrots.   You can also serve this with pasta, rice – the combinations are endless.

Chicken Breast Stuffed with Spinach and Provolone

A stuffed chicken breast brings a bit of glamour to an otherwise bland cut of poultry.  Making a pocket, which you season and stuff with delicious savory items such as spinach and provolone, and add a bit of an indulgence - a breaded exterior - is a very satisfying and fancy way to serve chicken.  Serve this for a special occasion, such as Tuesday evening.   You can make it ahead - which is nice.  


  • 1 skinless boneless chicken breast
  • 1 oz sharp provolone cheese
  • 2 Tbs cooked well-drained cooked spinach
  • ¼ tsp salt
  • Freshly cracked black pepper to taste
  • 1 cup panko breadcrumb
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 1 tbs chopped fresh parsley
  • 1 scant tbs olive oil
  • 2 eggs
  • Vegetable oil


To prepare the chicken breast for Stuffing

  • Lay the chicken breast down on a cutting board and use a paring knife to slice into the thickest part, and carefully create a pocket in the middle of the breast.
  • Open the pocket and add some salt and pepper.

To prepare the spinach:

  • You can use frozen or fresh spinach. If using fresh, cook the spinach in a sauté pan with a bit of water. If using frozen, thaw the spinach in the microwave. Squeeze the excess water from the spinach. (You can place it in a small sieve and press the water out with the back of a rubber spatula or squeeze it between your hands.)
  • Place the spinach in a bowl and add some olive oil (one scant tablespoon) and some salt and pepper to taste. Blend the mixture well.
  • Push the spinach mixture into the pocket, along with the provolone, and then close the pocket around the filling.

For the egg wash

  • In a medium-sized mixing bowl, whisk together the two eggs.

For the breadcrumb coating

  • Combine the breadcrumb, parsley, and some salt and pepper in another bowl. Mix well.

To brown the coated breasts:

  • Set a medium-size non-stick sauté pan over medium heat. Add enough vegetable oil to have a ¼ inch layer of oil in the pan. Add one tbs butter (watch for splattering). Bring the oil and butter mixture to temperature. A small amount of breadcrumb dropped into the pan should sizzle and float immediately.
  • Working quickly, dip the chicken into the egg wash. Turn it over to coat. Then, drop the chicken into the breadcrumb and press gently to coat the bottom evenly. Turn the chicken over and repeat, so the breast is evenly coated on both sides.
  • Carefully lower the chicken into the sauté pan and cook for approximately two minutes until the underside of the chicken is nicely browned. Check to prevent scorching. Use a spatula and fork to turn the chicken over and brown the remaining side.
  • Take the chicken out and place it onto some waiting paper towels to blot any excess oil.
  • You can do this a day ahead and refrigerate. (If preparing ahead, make sure to remove the chicken from the refrigerator at least one hour before baking.)
  • Preheat the oven to 400 degrees. Place the breast on a wire rack set into a baking pan. Cook for 25 minutes.
  • Allow the chicken to cool for a few minutes before slicing in half to serve.


I think ½ of a stuffed breaded chicken breast is a generous serving - for most people.  However, if you have big eaters at your table, you should make extra.  Know your crowd!   
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