No image available
Member recipe

Stuffed chicken breast

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 25 minutes Cook: 30 minutes It is a good idea to do this and hour or so in advance to avoid rushing. If so ,ignore the preheat the oven step, but if you would like not to do this in advance the ignore the refrigerate step.

Skill level



Serves 4

This easy spinach stuffed chicken breast is perfect for a simple dinner party or dinner.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 4 skinless chicken breasts
  • 1 packet of spinach from your local supermarket
  • 250g cream cheese (eg. philadelphia)
  • 8 rashers of bacon or pancetta
  • garlic infused oil
  • 4 wooden skewers
  • Clingfilm


  1. Preheat the oven to gas mark 6(180-200).lay the four chicken breasts on a sheet of clingfilm and cover with another sheet.Then bash the breasts with a rolling pin to flatten.

  2. Once flat leave to rest while you prepare the spinach and cream cheese filling.Heat the spinach in a large pan and drizzle with the garlic oil.Once wilted, place in a bowl and add the cream cheese.mix well until combined.

  3. Now to assemble- lay out a sheet of clingfilm and line with 2 rashers of your pancetta or bacon.Lay a chicken breast onto it so that the long ends of the breast are on top of the long ends of the rashers.Spoon on a dollop of the spinach mixture into the center.

  4. Take one of the ends of the clingfilm that has a long end of the chicken and roll it up to roll the chicken.Roll it up and the twist the ends very tightly to make a neat cylinder shape.Repeat this step for each breast and chill in the fridge.

  5. Unroll the chicken breasts one by one and break a skewer in half and use it to poke through the ends to hold the breast together and stop the filling from leaking through too much.

  6. Cook for 30 minutes or until the juices from the chicken run clear but be aware of overcooking as the filling will solidify otherwise. once cooked, leave for five minutes before removing the skewers and cutting the chicken diagonally to serve. This recipe is perfect with Azara's sauteed potatoes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.