Creamy Spinach and Tomato Stuffed Chicken


  • 3 chicken breasts
  • 2 large cloves garlic, minced
  • 1-2 C. spinach
  • 1/2 Onion, chopped
  • 1/2 tsp red pepper flakes
  • 10 cherry tomatoes, sliced
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 C. milk
  • salt and pepper to taste
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. each of dried basil and oregano
  • 1 C. swiss cheese, shredded
  • 2 C. chicken broth

Preheat oven to 350°

Heat olive oil over medium high heat. Add onions and cook until soft, about 10 minutes.

Add garlic and tomatoes, cook 1 minute.

Add spinach, remove from heat and let wilt.

While onions are cooking, heat butter over medium high heat. Add flour and cook, stirring constantly, for two minutes. Slowly whisk in milk and season with salt and pepper until combined.

To the flour mix add cheese, mustard, and 1 C. chicken broth. Bring to a boil and then reduce heat and let simmer until thickened.

Cut pockets in your chicken and stuff with spinach mix. Secure with toothpicks or cooking twine. Season with salt, pepper, basil, and oregano.

Heat 1 Tbsp. olive oil over medium high heat and brown chicken on both sides. Remove from pan and set aside.

In a baking dish, sprayed with cooking spray, place chicken breasts and cover with 1 C. chicken broth. Bake 30 minutes, turning once.

Serve over rice or noodles with sauce.



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