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Chicken breasts stuffed with a mixture of spinach, breadcrumbs, romano cheese, garlic powder and fat free mozzarella and glazed with peach preserves are flavorful and packed with protein. They are easy to prepare and can be served for regular dinners and special occasions.
I do not like spinach straight up as a vegetable. Stick it in a soup or dip or doctored it up and stick it in an omelette or stuff it in chicken or some other protein and it’s a new ball game. If you have a picky eater in your family, give this recipe a try.
Please see the recipe card below for exact amounts and directions.
Ingredient Round up
- Skinless, boneless chicken breasts – I used tenderloins.
- Frozen chopped spinach
- Homemade seasoned breadcrumbs
- Canadian bacon slices – I used Jones Farm Brand.
- Grated romano cheese
- Chopped onion
- Beaten egg white
- Fat free shredded mozzarella – I used Krafts.
- Sugar free peach preserves – I used Smuckers.
- Garlic powder
- Salt and pepper
Making the Stuffed Chicken Breasts/Tenderloins
- Thaw the frozen spinach and chicken breasts/tenderloins.
- Squeeze as much water as you can out of the thawed spinach and put the amount needed in a bowl.
- Add the homemade breadcrumbs and romano cheese to the spinach and mix it together.
- Add the chopped onion and garlic powder to the spinach mixture and mix it in.
- Add the shredded mozzarella and egg white to the spinach mixture and mix until they are evenly incorporated into the spinach mixture. Set aside.
- Place the thawed chicken in a plastic bag and use a rolling pin to flatten them out.
- Transfer the chicken tenderloins/breast from the plastic bag to a foil lines baking tray. Sprinkle both sides of the chicken with salt, pepper and garlic powder.
- Cut the slices of Canadian bacon in half and place a half slice in the center of each tenderloin. If you are using breasts, use a whole slice of the bacon. Place a portion of the spinach mixture on top of each slice of Canadian bacon.
- Bring the two ends of the tenderloin/breast together and secure it with a toothpick.
- Place the peach preserves in a microwave safe bowl and heat briefly to melt the preserves.
- Using a silicon brush, dab the preserves over the rolled tenderloins. Don’t brush the preserves on as you don’t want to remove the seasonings.
- Bake the stuffed chicken. You are looking for an internal temperature of 165°F. Remove from the oven when done. Let rest briefly then serve and enjoy.
Serving Ideas
- These stuffed chicken breasts/tenderloins can be served for dinner with a side salad, vegetable dish, or dinner roll.
- The chicken makes a nice presentation and can be served at dinner parties or on special occasions.
- If you are not worried about points, a pasta, rice or potato side dish goes well with this entrée.
WW 3 pt per 2.5 stuffed tenderloins (5 oz chicken); 5 pt for whole recipe
Servings: 2 servings
Calories: 254.8kcal
Equipment
- Rolling Pin
- silicon pastry brush
- toothpicks
- baking pan/tray
Ingredients
- 10 oz chicken breast or 5 chicken breast tenderloins (10-11 oz)
- 2½ slices Canadian bacon for 5 tenderloins or 2 slices for a breast
- 5 tbsp of thawed frozen chopped spinach, well drained & packed
- 2 tbsp homemade seasoned breadcrumbs
- 2 tbsp grated romano cheese
- 2 tbsp finely chopped onion
- 1 beaten egg white
- 2 tbsp fat free shredded Kraft mozzarella
- ½ tsp garlic powder
- salt, pepper and garlic powder for seasoning chicken
Instructions
- Preheat the oven to 400℉.
- Thaw the frozen chopped spinach. Squeeze as much water out of it as you can. Place 5 packed tbsp of the spinach into a bowl.
- Add the breadcrumbs and grated roman cheese to the spinach and mix it in.
- Add the garlic powder and chopped onion to the spinach mixture and mix it in.
- Add the shredded mozzarella and egg white to the spinach mixture and mix until both are well incorporated and evenly distributed throughout the spinach mixture. Set aside.
- Take a large (10-11 oz) chicken breast and cut it in half or take 5 chicken breast tenderloins and place them in a plastic bag. Use a rolling pin and pound them under they are flattened and thinned out.
- Transfer the chicken to a foil lined baking tray. Sprinkle both sides of each tenderloin/breast piece with salt, pepper and garlic powder.
- Place a slice of Canadian bacon in the center of each piece of chicken breast or place a half slice of Canadian bacon on each chicken tenderloin.
- Divide the spinach mixture between the 2 breast pieces or between the 5 tenderloins. Pack the spinach together as best as you can and place it on top of the Canadian bacon.
- Bring the two ends of the chicken breast pieces/tenderloins together and secure them with a toothpick. Set aside.
- Place the sugar free peach preserves in a microwave safe bowl and microwave on high for 25 - 30 sec to melt the preserves.
- Use a silicon pastry brush and dab the melted preserves over the rolled stuffed chicken. Don't brush the preserves on as you don't want to remove the seasonings.
- Place the stuffed chicken into the oven and bake for 20-22 min. You are looking for an internal temperature of 165℉ in the thickest part of the chicken.
- Remove the chicken from the oven when done and let rest for 5 min. Serve and enjoy.
Nutrition
Serving: 1serving | Calories: 254.8kcal | Carbohydrates: 10.2g | Protein: 40.2g | Fat: 5.6g | Saturated Fat: 1.8g | Sodium: 356mg | Fiber: 4.1g
Tried this recipe?Let us know how it was!
