Stuffed Chicken Breasts
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Member recipes are not tested in the GoodFood kitchen.

Stuffed Chicken Breasts

By amiralul (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 6
A spectacular spinach-stuffed chicken breasts recipe


  • <br/><strong>Main dish</strong>
  • 115g potatoes, diced
  • 115g spinach leaves, finely chopped
  • 1 egg, beaten
  • 3-5 carrots
  • 2 tablespoon coriander
  • 5-6 large chicken breasts fillets
  • 50g butter
  • 100ml olive oil
  • salt, pepper
  • 300g mushrooms<br/><br/>
  • <strong>Sauce</strong>
  • 400g chopped tomatoes (or curry)
  • 1 garlic clove, crushed
  • 150ml hot chicken stock
  • 30ml chopped fresh coriander


  • STEP 1
    Preheat the oven to 200 degrees. Steam boil the potatoes and carrtos, until tender. Put the boiled potatoes in a large bowl the mash them with a fork. Separately, steam boil the mushrooms.
  • STEP 2
    Stir the spinach into the potato with the beaten egg and coriander. Season to taste.
  • STEP 3
    Cut the chicken breast almost all the way trough and form a pocket in each. Spoon the filling into the formed pocket and close it up. Use toothpicks to secure the filling inside. Place it in a rasting pan, together with the boiled mushrooms and carrtos, in some olive oil. Dot with butter and cover with foil. Bake for 25 minutes.
  • STEP 4
    For the sauce, heat the tomatoes, garlic and stock chicken in a pan. Boil rapidly for 10 minutes. Season to taste and stir the coriander.
  • STEP 5
    Remove the foil from the rasting pan, add the sauce and let it in the oven for additional 15-20 minutes.
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