Chicken Stuffed with Spinach and Sweet Peppers Recipe -
Chicken Stuffed with Spinach and Sweet Peppers Recipe
  • READY IN 3+ hrs

Chicken Stuffed with Spinach and Sweet Peppers

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"This impressive Wave 1 dish requires at least two hours of marination, but once the stuffed chicken breasts are cooked on the grill they prove to be worth the wait!"

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Original recipe makes 6 servings Change Servings


  1. Make a horizontal pocket in each chicken breast half by cutting from one side almost to, but not through, the other side. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl combine mustard, mayonnaise, oil, vinegar, oregano, basil, and rosemary. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  2. Meanwhile, for stuffing, in a medium bowl combine mozzarella cheese, spinach, sweet pepper, black pepper, and garlic. Spoon stuffing into pockets in chicken breast halves. If necessary, fasten pockets with wooden toothpicks.
  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides down, on grill rack over drip pan. Cover; grill for 45 to 55 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) If desired, serve with asparagus and tomatoes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 3 hrs 15 mins



Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2006

Tasted great! I baked the chicken, instead of grilling, at 400 degrees, and it was very juicy and tender. Also, I wrapped each chicken breast in aluminum foil because there was so much stuffing. I will definitely make this again!

Most Helpful Critical Review
Feb 22, 2007

I had a hard time getting the cut for the pocket deep enough... so all my filling oozed out and baked onto the dish. Over all it was tasty, but not tasty enough for all the hassle involved. Doubt I'd make it again.


14 Ratings

Jul 03, 2006

Very colorful and great tasting. Easy to make!I baked the chicken covered in the oven for 60 minutes at 350 degrees. The last 15 minutes I removed the foil.

Aug 14, 2006

Another crowd pleaser. I did make some alteration to lower the fat content. I used boneless, skinless chicken breast. Flatten them to about 1/2 inch thick and rolled the stuffing. It was fantastic. I can see myself using this recipe over and over again.

Apr 26, 2007

This was delicious.....I scaled it back to just use 2 chicken breasts for my husband and I- Instead of cutting a pocket for the filling, I pounded them thin and rolled the filling up and wrapped in foil. Also, Instead of marinating the chicken ahead of time ( I forgot) I just dredged the chicken in the marinade before rolling and wrapping in foil. I baked in the oven at 400 deg. for about 40 min or so. Delicious!

Mar 31, 2007

Both my husband and I really enjoyed this. I will definitely make it again soon!

Oct 27, 2006

Served this to friends at a dinner party and everyone loved it. SO, SO, SO GOOD. Gourmet taste without too much work.

Oct 16, 2006

This is so good. My husband doesn't like most vegetables, but he LOVES this chicken. It's just a very nice, light flavor. We've made this twice and both times we had it with roasted red potatoes and sauteed asparagus. Yum! I'll make this again and again.


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 52.3 g
  • 105%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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