Spinach and Feta Stuffed Chicken Breasts

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This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!Spinach and Feta Stuffed Chicken Breasts

I love making stuffed chicken breasts, some of my favorites are Prosciutto, Pear and Brie Stuffed Chicken Breasts, Cheesy Jalapeño Popper Baked Stuffed Chicken, Sun Dried Tomato and Cheese Stuffed Chicken Rollatini, and my husband’s favorite, Chicken Rollatini with Spinach alla Parmigiana.
I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!

Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!

You may also like some of my other stuffed chicken breast recipes:

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!

This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!
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4.41 from 10 votes
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Spinach and Feta Stuffed Chicken Breasts

169 Cals 25 Protein 8 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: Mediterranean
These spinach and feta stuffed chicken breasts are an easy dinner! Chicken cutlets stuffed with spinach, feta, ricotta then breaded and baked to perfection!

Ingredients

  • cooking spray or oil mister
  • 1 tsp olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped scallions
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 1/4 cup chopped parsley
  • 1 tbsp fresh dill
  • 1/2 cup 2.5 oz crumbled Feta cheese
  • 1/3 cup fat free ricotta
  • 1/4 tsp kosher salt and pepper, plus more to taste
  • 8 thin skinless chicken breast cutlets, 1.5 lbs total
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup whole wheat seasoned breadcrumbs

Instructions

Oven Directions:

  • Preheat oven to 350°F. Spray a large baking sheet with spray.
  • Heat the oil a medium skillet. Add onions, garlic and scallions and sauté about 1 minute, until fragrant.
  • Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through.
  • Remove from heat and mix in the feta and ricotta cheese.
  • Season chicken lightly with more kosher salt and pepper to taste.
  • Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
  • Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
  • Dip the chicken rolls into the egg mixture, then into the breadcrumbs and place seam side down on the baking sheet.
  • Repeat with the remainder then lightly spray to top of the chicken with cooking spray.
  • Bake about 25 minutes or until cooked through.

Air Fryer Directions

  • Follow steps above 1 through 9.
  • Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Nutrition

Serving: 1roll, Calories: 169kcal, Carbohydrates: 8g, Protein: 25g, Fat: 5g, Cholesterol: 31mg, Sodium: 177mg, Fiber: 2g
WW Points Plus: 4
Keywords: chicken feta spinach, oven baked chicken breast, spinach and feta stuffed chicken, spinach and feta stuffed chicken breasts, spinach and feta stuffed chicken healthy

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144 comments

  1. Has any one substituted cottage cheese for the ricotta in this recipe? Thank you!

  2. For anyone wanting to freeze these, prepare but do not cook.  I went in for bunion surgery which rendered me useless to my family for a few months, so I did lots of meal prep for them in advance. I made two dozen of these! Arrange on a baking pan and freeze. Transfer to a freezer bag. Thaw before frying, but I just put mine in a pan (frozen) and bake at 350 degrees until cooked through.

  3. When I typed in the facts into WW it calculated at 4 smart points. Did I do it wrong? 5 saturated fat?

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why

  4. Can you freeze these? If so before or after baking? If after baking how do I re-cook?

  5. This is my husband’s favorite recipe, and I like to make it often, but I don’t always have the time to do the prep work during the week. Last week, I made a double batch of stuffing and prepared a bunch of stuffed breasts, then I cooked only what we would eat for that night. I laid out the remaining cutlets (fully stuffed and breaded, but uncooked) on a sheet pan in the freezer overnight, and once frozen, I wrapped them and put them in a freezer bag. Now I’m thinking I probably should have cooked them, then froze them after they cooled. Does anybody have any advice on freezing this recipe and how to cook it after it’s been frozen? Should I just toss the uncooked ones that I froze? Thank you!

  6. Friends came over and made this tonight. Amazing! Thanks for the recipe.

  7. Which would be better to freeze fresh extras or cook them first…mine have asparagus in them too ty

    • I’d like to make these, however I’m the only on in the house that likes spinach. When should I freeze these? Before cooking or after? What would be the cook temp/time after they’re frozen?

  8. Made this last night and it was a huge hit! I added Italian seasoning and smoke paprika to the spinach. Thanks so much for sharing 🙂
    I also didn't add the breadcrumbs because my husband is allergic to egg. I baked it at 350F for 30 minutes and then broiled it on high for 5 minutes. The next time I make this, I may brush on a little oil on the chicken before broiling.
    -Ria

  9. The chicken beautiful, adorable all, greetings Situs Porno

  10. Delicious! And they were so pretty on the plate!

  11. I love your style Suzie! These trousers are perfect. I'm going to see if they have my size now. Fingers crossed! summer dress designs

  12. Made 16 of these tonight for dinner. Bought beautiful chicken breasts from Costco and with a very sharp knife was able to thin 8 of then into 16 cutlets.
    I also added a tbsp. of rosemary and 1/2 tbsp. cayenne to the bread crumbs before rolling. This was a huge huge it. Thank you so much for sharing I am now a fan of your site. Looking forward to many more recipes with you.
    Michele

  13. I would like to freeze some and have for a later time. Should I freeze before or after baking?

  14. Recipe is yummy. I added some Chopped Roasted Red Peppers & Minced Garlic into the Spinach mix, and added Chopped Macadamia Nuts with the Bread Crumbs.

  15. my family and boyfriend will love this recipe! can you recommend a sauce to serve it with ? WE ARE DIPERS lol we like sauce .

  16. It was delicious! Don't be afraid to use all the stuffing. It looked like way too much and I thought it'd melt and leak out, but it doesnt. I added a little parm to the bread crumbs and I was going to add a squeeze of lemon to the mixture, but I didn't have any. There will be a next time though! Thanks.

  17. I've made this a few times already for my boyfriend as well as friends, I serve it with Green Giant roasted potatoes & green beans. so delicious and easy! however I've always omitted the spinach because…well my boyfriend gives me a frowny face every time I mention adding it. I'm thinking of including some tonight, at least in mine, but just wanted to let you all know it's delicious without the spinach 🙂 not as healthy though I suppose!

  18. I made this tonight for dinner. I used panko, because that's all I had on hand, but it was delicious. Thanks for the great recipe.

  19. I love the spinach and cheeses mixer. Would you have any ideas or suggestions on what to do/use with the extra spinach and cheese mixer,

  20. I cannot tell you how delicious this recipe was!! INstead of using the frozen spinach I got a bag of fresh baby spinach and I added some Sumac (a very nice middle eastern spice), will definitely be adding this recipe to our dinner rotation, was excellent! I did use the seasoned bread crumbs and I think it enhanced the flavour.