Every time we have a gathering with family or friends, I am always asked to bring these candied walnuts made in the style of China. Nobody has ever been able to figure out how they are created, but they look great on tables at a baby or bridal shower.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- ¼ cup grated Parmesan cheese
- ½ cup chopped onion
- 4 bone-in chicken breast halves, with skin
- 2 cups spaghetti sauce
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix spinach, Parmesan cheese, and onion until thoroughly combined. Stuff 1/4 of the mixture into the cavity of each chicken breast. Place stuffed breasts into a 9×13-inch baking dish and cover with spaghetti sauce.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with mozzarella cheese and bake until melted, about 5 more minutes.
- Bone-in, split breasts usually have a little cavity. If one is not naturally present, use a sharp knife to make a slit in the side of the breast.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 5 g |
| Protein | 55 g |
| Saturated Fat | 8 g |
| Sodium | 878 mg |
| Sugars | 9 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe, I added seasoning but mine turned out way undercooked. Needed another 20-30 minutes than suggested. Pretty disappointed on first try but I guess it will be better next time now that I know the breast need 60 minutes in the oven.
I enjoyed this recipe. I used Panco on the outside of the chicken breasts to add some texture. I would make again. I’m a personal chef and my client loved it.
Good potential… but … no flavor as written, needs considerably more seasoning. Next time sauté onions first with garlic abd add salt and pepper. I’ll also use some of the other suggestions, such as ricotta cheese.
This was a delicious meal. My boyfriend liked it as well. I did use Alfredo sauce instead of the spaghetti mainly because we just ate spaghetti the other night. I also mixed some ricotta cheese in with the spinach mixture to help pack it together and because I wanted to use it up. Other than that, I followed the recipe. I backed the breast for an hour because these were large split breasts. One of the breasts was still not done so use your judgement but I am glad I took the advice from other reviews to bake them longer. 35 minutes is just not long enough.
I did not care for this. The onions did not cook much at all in the chicken, so it was like taking bites of raw onions.
I am giving this 5 stars based on my revisions. I used boneless skineless chicken breasts. Once stuffed I tossed the chicken in a packet of Hidden Valley Ranch Seasoning. I then cooked the chicken by itself for 45 minutes. Rather than use spaghetti sauce, I made an alfredo sauce from allrecipes.com by Rebecca Swift. I layered the chicken on top of Rigatoni noodles and covered with alfredo sauce. It was AMAZING! My picky 5-year-old ate two plates of this dish.
Best ever! I used fresh spinach instead of frozen & just put the stuffing on top of it. Turned out fantastic!
Really like this recipe. Instead of stuffing the chicken I took thin cut chicken breast layered the spinach /cheese mixture on the chicken and rolled it up. Cooked it with Alfredo sauce instead of red pasta sauce.
We love this recipe….so please don’t consider this a negative response….however, you will need to cook this longer than indicated….(depending on the size of the breast) to bring the temperature to 165-170 degrees. We love it…have made it several times (always peel off the skin), however, didn’t marinate the chicken in advance(as some indicated) but I think it would enhance the flavor of the meat. I use either fresh (saute if fresh) or frozen spinach (drained and squeezed)…add fresh garlic and whatever else I have on hand such as sundried tomatoes, mushrooms, garlic, crushed red pepper (I’m thinking artichoke hearts would be awesome). I did add sea salt and fresh ground pepper each time, however, always add a variety of ingredients depending on what I have on hand. I actually had to cover my chicken breasts for awhile with foil to get them to the desired temperature. You want an internal temp of 165-170. Serve with whatever pasta you want. I served with orzo and it made a nice presentation. If you have leftover “spinach mixture” you can either put on top of the chicken breasts or mix in with whatever pasta you decide to use. Serve with a salad and good bread and you have a meal that willl be nice enough to present to company. Enjoy!
I think the key is using a good sauce. I use boneless chicken and frozen chopped onions. Otherwise, I followed the recipe. It’s a good way to get the family to eat spinach.
The family stopped eating after one bite – trying to figure out what I did wrong.
Followed the recipe. The only change I made was using deboned chicken breast which I had on hand. It would have been more flavorful using bone in chicken breasts. I served it over spaghetti and husband loved it! Great blue print recipe! Easy to change and add your own touches.
I somewhat combined this recipe with the chicken florentine casserole recipe and it was amazing. I ended up doing that because I wanted the stuffed chicken, but didn’t know what I would serve with it. So I used the leftover spinach mixture I made to mix with some pasta and other things. I cooked the chicken first, then put it over the spinach/pasta mix and put the sauce and cheese over it as instructed in the casserole recipe.
This was pretty good but I think next time I am going to use boneless skinless chicken as that’s my preference. I can see how the skin holds in the moisture but it also took much longer to cook and it just didn’t get as much of the flavors into the chicken as I would’ve liked. Also, next time I am going to add less Parmesan and put in some roasted garlic. I added sea salt, pepper and paprika to the mixture before adding it in and I am glad that I did; I think it would be too bland without it. Also, the spaghetti sauce I used was Mezetta Artichoke Marinara because we love artichokes. I feel that gave it a good flavoring as well. Overall my family enjoyed this, even my 7 year old ate it.
Very good! I had fresh spinach which I chopped in the processor. I also chopped about a 1/4 of onion and a large clove of garlic. I also added about a tsp. of Olive oil which held the stuffing together and made it a little more moist.
I loved this recipe! I sauteed garlic, chopped onions, spinach, and some diced tomatoes together as my stuffing. I also used chicken breast that I had marinated in italian dressing. Definitely a keeeeeper..!
Had all the ingredients this recipe called for. It is excellent just as it is. The family loved the flavor and it disappeared at dinner time.
Yum! This was delicious! I made a few modifications. I used boneless skinless chicken breast and marinated it in italian dressing for 30 min. I sauteed the onion and used marinated mozzarella from Trader Joe’s as well as fresh spinach. I seasoned the mixture and the chicken with a little garlic salt and pepper. No leftovers tonight!
Very good. Used garlic and basil in the spinach. Took someone else’s advice and baked it at 400 for 40 mins. Used boneless skinless breasts too. My family really liked it!
We used an herbed goat cheese, and it was very good!
This was a really tasty dish. I sauteed the spinach and onions together with some fresh garlic, and then I added mushrooms to the top of the breasts (I used boneless). Other than those small tweaks I followed the recipe exactly. My family loved it and the chicken came out perfectly moist. Thanks for the great recipe.