Stuffed Chicken


  • 2-4 chicken breasts
  • 6 oz bag of fresh baby spinach (adjust as needed, but remember this will cook down significantly)
  • 1 tbsp garlic-flavored breadcrumbs
  • 1 tbsp vegetable or canola oil
  • 1/4 tsp onion powder
  • Salt, pepper, and oregano for sprinkling
  • Pepperjack cheese (optional)


  • Oven
  • Kitchen knife
  • Fork
  • Measuring spoons and cups
  • Pan
  • Small to medium mixing bowl
  • Baking sheet


  • Begin preheating a pan over medium-low heat and preheat the oven to 375F.

  • Chop the spinach into moderately sized pieces.

  • Once the pan is preheated, add the oil and spinach.

  • Stirring frequently, allow the spinach to cook down. About 3/4 of the way through, add the garlic.

  • Remove the spinach and garlic from the pan to the mixing bowl. Add the breadcrumbs, onion powder, and salt and pepper to taste. Set aside to cool.

  • Slit each chicken breast down a long side, leaving the other three sides closed. This is like butterflying the chicken breast but without cutting all the way through.

  • Use a fork to stuff the openings of each breast with the spinach mixture.

  • If using, slice the cheese and push it into the openings of the chicken breasts, using 1-2 slices per breast.

  • Transfer the chicken breasts to the baking sheet. Sprinkle with salt, pepper, and oregano. Bake to an internal temperature of 165F, around 35-45 minutes depending on the size of the breasts.