You guys know that we LOVE chicken!
It’s our favorite meat and one that the entire family loves, so I’m always trying out new chicken dinner recipes for the crew. This recipe is a variation of a classic favorite—chicken parmigiana! Except this one is stuffed with spinach and cheese. SO good!
Most of my family members love stuffed chicken parmesan—I say most because a few of the kids were concerned that there was some “green stuff” (spinach) in their chicken and it kinda freaked them out. 😉 Fortunately, the hubby and I loved it so much that we’ve had it twice in the last month.
With chicken stuffed with cheese and spinach, covered in cracker crumbs, and all topped off with your favorite pasta sauce, you really can’t go wrong!
Why we think you’ll love it:
- Delicious spin on a classic. You’ll love this fresh and tasty take on classic Chicken Parmesan that’s bursting with flavor!
- Perfect for busy weeknights. Despite looking so impressive, this recipe is actually super easy to make, so you can have a gourmet meal on the table in no time.
- Great for the whole family. Even picky eaters will love this dish, and you can even make it ahead of time to save yourself some stress.
Stuffed Chicken Parmesan Ingredients
- 6 thin chicken breasts – you can pound it down if they’re a little thicker
- 4 ounces cream cheese – softened
- 10 ounces frozen spinach, thawed and drained, chopped
- 1 ½ cups Mozzarella cheese shredded, divided
- 6 tablespoons parmesan cheese grated, divided
- 1 egg, beaten
- 10 RITZ Crackers crushed
- pasta sauce – Use your favorite store-bought or homemade sauce, just make sure it’s warmed up!
How to Make Stuffed Chicken Parmesan
- FILLING. In a medium bowl, combine cream cheese, spinach, 3 tablespoons of Parmesan cheese, and 1 cup of the Mozzarella Cheese. Mix well and set aside.
- BREADING. Place cracker crumbs and the rest of the grated Parmesan cheese in a shallow dish and the beaten egg in a bowl. Set aside.
- FILL & ROLL. Spread cheese and spinach mixture onto chicken breast and roll up chicken tightly. Secure with a toothpick. Roll chicken bundle in egg and then in crumbs and cheese dish and evenly coat.
- BAKE & SERVE. Place chicken seam down in a greased 9×13 dish. Spray with cooking spray and bake for 30 minutes. Remove toothpick before serving and top with warm pasta sauce and remainder Mozzarella cheese. ENJOY!
Tip: Return to the oven after topping with mozzarella cheese for a couple minutes until the cheese is nice and melty.
Stuffed Chicken Parmesan Recipe
Video
Ingredients
- 6 thin chicken breasts (you can pound it down if they’re a little thicker)
- 4 ounces cream cheese softened
- 10 ounces spinach frozen, thawed and drained, chopped
- 1 ½ cups Mozzarella cheese shredded, divided
- 6 tablespoons parmesan cheese grated, divided
- 1 egg beaten
- 10 RITZ Crackers crushed
- pasta sauce (your favorite, warmed up)
Instructions
- Preheat oven to 375.
- In a medium bowl, combine cream cheese, spinach, 3 TB of Parmesan cheese,and 1 cup of the Mozzarella Cheese. Mix well and set aside.
- Place cracker crumbs and the rest of the grated Parmesan cheese in a shallow dish and the beaten egg in a bowl. Set aside.
- Spread cheese and spinach mixture onto chicken breast and roll up chicken tightly. Secure with a toothpick.
- Roll chicken bundle in egg and then in crumbs and cheese dish and evenly coat.
- Place chicken seam down in a greased 9×13 dish. Spray with cooking spray and bake for 30 minutes. Remove toothpick before serving and top with warm pasta sauce and remainder Mozzarella cheese. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.
You can definitely freeze the bundles to use later. Follow the recipe directions to assemble the chicken bundles. You can either freeze them raw or bake them first. In either case, place the bundles in a freezer safe 9×13 baking dish.
If you are pre baking them, bake for 30 minutes and allow to cool. Cover the raw or baked chicken with plastic. Pour your favorite sauce into a separate freezer safe bag. Place bag in the baking dish on top of the plastic wrap. Wrap the entire pan with aluminum foil. Label and freeze for up to 3 months.
When you’re ready, thaw in the fridge. Remove the sauce bag and all the wrappings. If raw bake for 30 minutes at 350 degrees F.
If it was previously baked, you only need to bake long enough to heat the chicken; about 15-20 minutes. Add sauce and cheese, bake for 5 more minutes or until sauce is warm and cheese has melted.
Complete The Meal
Sides
Oven Roasted Vegetables
35 mins
Green Bean Bundles
30 mins
Arugula Salad
10 mins
Olive Garden Breadsticks
2 hrs 27 mins
Desserts
Italian Cookies
1 hr 20 mins
Cream Puff Cake
1 hr 50 mins
Panna Cotta Recipe
4 hrs 10 mins
Pistachio Dessert
2 hrs 18 mins
Collections
This recipe was originally published July 2016.
Recipe from Kraft Foods.
How would you roll the stuffed breast in egg and crackers with a toothpick in it?
Why do you spray with cooking soray on too of breasts in an already greased dish?
Cooking spray on top of chicken??
Looks good though …