Spinach Stuffed Chicken Breast with Panko/Parmesan crust ( Wednesday weekly post)

Stuffed Chicken Breasts (with spinach, mushroom, cheese, with a panko, parmesan crust)


Stuff you need:

  • 4 boneless skinless chicken breasts
  • 4 slices ham (1 for each chicken breast)
  • 6-8 cloves garlic chopped
  • ½ onion diced
  • ¼ cup mushrooms diced
  • ½ pkg chopped frozen spinach, thawed & drained well
  • sprinkles of curry powder, complete season, (or season salt of your choice) and chili lime (or lemon) pepper to taste (add to stuffing mixture)
  • 8 oz. cream cheese, softened (omit for dairy-free)
  • 1 c. shredded pepper jack cheese (omit for dairy-free)
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • ½ cup grated parmesan cheese (omit for dairy-free)
  • 1 TBS teaspoon Italian herb blend seasoning
  • ½ tsp garlic salt
  • ½ tsp black pepper

What to do with the stuff:

  • Pre-heat oven to 350 F
  • Spray a large baking sheet with cooking spray, and set aside
  • Place individual chicken breasts in between sheets of saran wrap
  • Using a meat mallet or rolling pin, flatten/pound each chicken breast to about ¼ inch thickness
  • Lay a slice of ham on top of each chicken breast
  • Saute` garlic, onions, mushrooms, and spinach until soft, add curry and seasoning salt, and chili lime pepper to taste
  • Remove from heat, add to a bowl with cream cheese, and pepper jack cheese
  • Spread 2-3 TBS (or so) of mixture onto each ham slice on the chicken breast
  • Carefully roll up the chicken breast (secure with toothpicks if you need to)
  • Beat eggs in a pie plate or shallow dish
  • In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper
  • Dip each chicken breast in the eggs, then into the panko parmesan mixture
  • Make sure the breasts are well coated
  • Place chicken on the prepared baking sheet seam side down
  • Bake 40-45 minutes or until chicken is done, and crust is slightly brown


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