Stuffed Chicken Breasts with Gouda and Spinach

Stuffed Chicken Breasts with Gouda and Spinach

7

"Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well! And, when sliced and fanned or arranged over seasoned noodles or rice, the presentation is elegant."
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Ingredients

1 h 15 m servings 226 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Make Smoked Gouda-Spinach Stuffing: Combine all stuffing ingredients. Mix together.
  2. Preheat oven to 375 degrees F. Grease square pan, 9x9x2 inches.
  3. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
  4. Make desired stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with margarine.
  5. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Footnotes

  • (R)Reg. T.M. of General Mills, Inc. or its affiliates

Reviews

7
  1. 7 Ratings

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Most helpful positive review

I don't like skin on my chicken, so I tried this in the relleno style--pounding the chicken flat and then spreading the filling on one half of the flattened chicken and rolling it up. This worke...

Most helpful critical review

I expected a stronger taste too. Probably won't make it again.

I expected a stronger taste too. Probably won't make it again.

I don't like skin on my chicken, so I tried this in the relleno style--pounding the chicken flat and then spreading the filling on one half of the flattened chicken and rolling it up. This worke...

I did like the other reviewer suggested because I don't like skin either. I pounded my breasts flat and then added the mixture and then rolled them up. My husband doesn't like gouda cheese so ...

The filling makes way to much. You could really cut this in half.Other than that it was very tasty

Great recipe. I used low fat Gouda and it was still delicious.

Expected a stronger taste. This is a good recipe when you need to do a quick chicken dinner.

This was okay. I don't like skin either, but I still tried it this way. It looked pretty, but it just wasn't that good. My dad and brother thought it was good, but not the best.