Spinach Stuffed Chicken Breasts with Tomato and Feta

These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!

stuffed chicken breast
Spinach Tomato Feta Stuffed Chicken Breast

No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would be amazing stuffed in a chicken breast. This dish has flavor overload. Not to mention, it’s high in protein and low in carbs – a filling meal in one! If you want, add a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.

Spinach Tomato and Feta Stuffed Chicken Breast

Stuffed Chicken Ingredients:

This chicken is packed with delicious Italian ingredients:

  • Veggies: Sun dried tomatoes, spinach, shallots, and garlic
  • Cheese: Feta and Parmesan
  • Herbs: Basil and oregano
  • Staples: Panko, salt, and olive oil

How To Stuff

After you slice a pocket into the sides of the chicken breasts, put ¾ cup of the veggie/cheese mixture into each piece. If needed, you can use a toothpick to keep the chicken together.

Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet and then transfer to the oven to bake for 12 to 15 minutes at 425 degrees. Cook until a thermometer inserted into the chicken reaches 165 degrees.

Tips for Spinach Tomato Feta Stuffed Chicken Breast:

  • Look for organic chicken, which typically has smaller breasts.
  • Be careful not to cut your chicken breast all the way through.
  • Chop your ingredients small so they can all fit inside the chicken.
  • If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish.
  • Refrigerate leftovers for up to four days.
  • To freeze the leftovers, transfer to a freezer-safe container and freeze for up to three months.

baked stuffed chicken breast

spianch stuffed chicken breast

More Easy Stuffed Chicken Recipes You’ll Love:

Stuffed Chicken Breast
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4.76 from 79 votes
Did you make this recipe?

Spinach Tomato Feta Stuffed Chicken Breast

6
8
6
SP
407 Cals 44.5 Protein 7 Carbs 22 Fats
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Mediterranean
This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Ingredients

  • 4 organic boneless, skinless chicken breasts, about 6 oz each
  • 3/4 tsp kosher salt
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder

Filling:

  • 1 cup baby spinach, chopped
  • 2/3 cup sundried tomatoes in oil, drained and chopped
  • 2/3 cups crumbled feta cheese
  • 1 medium shallot, chopped
  • 1 large garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons plain or gluten-free panko
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil, divided

Instructions

  • Preheat oven to 425 degrees F.
  • Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
    Spinach Tomato and Feta Stuffed Chicken Breast
  • Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
  • In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
    spinach feta filling
  • Mix well and set aside.
  • Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
  • Heat a large, oven-safe or cast iron skillet over medium heat.
  • Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
  • Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
  • Remove from oven and tent with foil for 5 minutes before eating.
  • Remove toothpicks and eat right away.

Video

Nutrition

Serving: 1stuffed breast, Calories: 407kcal, Carbohydrates: 7g, Protein: 44.5g, Fat: 22g, Saturated Fat: 6.5g, Cholesterol: 148mg, Sodium: 830mg, Fiber: 1.5g, Sugar: 3.5g
Blue Smart Points: 6
Green Smart Points: 8
Purple Smart Points: 6
Keywords: baked stuffed chicken breast, low carb stuffed chicken breast, spinach stuffed chicken breast, stuffed chicken breast

 

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148 comments

  1. This was so good and easy to make. My husband just kept saying “this is better than a restaurant!”

  2. This dish was amazing and easy to make.  Absolutely loved it. I thought it was going to be hard to stuff the breasts and the filling to stay inside of them, but with the toothpicks it stayed in without a problem. The family loved it too.  I will definitely make this again. 

  3. This was delicious! We added green beans to the skillet before putting it in the oven! Amazing! 

  4. I just cooked this and was sooo good! Thanks ! 

  5. Wow, once again! Absolutely delicious!

  6. Absolutely delicious and nutritious.  Easy to make. My family loved it!

  7. This is a real favorite at our house. I had two larger breasts and used the whole filling recipe except I cut back on the tomatoes (wanted to leave half a jar for next time!) and a little less feta. I used silicone elastics to keep it together. Really good. Oh, I also deglazed the pan with wine and made a little gravy with chicken broth, wine and milk. Yum!

  8. This recipe is delicious!!!!!

  9. OMG so good!! And very pretty!

  10. I have made this recipe on several occasions and it always is simply delicious. I slice through the chicken breast almost to the other side and that remaining amount acts like a hinge. I make more stuffing than what is called for and really fill the breast with as much as it will take. Chicken breasts come in all different shapes and sizes and you have to adjust the cooking time accordingly. All in all, it is a terrific recipe and should be highlighted more.

  11. Awesome recipe!! I used boneless skinless chicken thighs instead of breats (got them on sale cheap given current Covid issues). Pounded them out added stuffing mixture and rolled them up. I used swiss chard out of my garden instead of the spinach. It was a huge hit!!!! DELICIOUS!!

  12. Could I make this in airfryer? Temp and timing ideas?

  13. I MADE THIS LAST NIGHT, IT WAS EXCELLENT! HEALTHY, FILLING, TASTY, EASY! SO GOOD! THANK YOU!

  14. I made this and my friends said it was yummy. I didn’t use the toothpicks and it was just open. Don’t know if that made a difference in how it came out. I thought it was good, too. I paired it with your greek pasta salad which was also good. Thanks for all your recipes.

  15. What if we don’t have sun dried tomatoes 🙁

  16. This recipe was FABULOUS! I went back and added the extra stuffing to the top. I paired it with the Rice Pilaf recipe also. ALL was so tasty. I sent the recipe to my friend who is a chef. I know he will enjoy making this also.

  17. Love this recipe!! So good and very tasty. I pounded out my breast a little for them to cook more evenly.

  18. I had extra filling and I put it over a salad the next day, added a really nice flavor! I had followed recommendations to pulse all together in the food processor, that worked out well.  And I cooked the chicken in the air fryer – turned out great! I tried 375 for 24 mins, came out at 170 so I could shave a minute or two off the time. Great recipe Gina!

  19. This was a great recipe! Easy to prepare and delicious.
    A great option for when you’re trying to eat healthy, increase protein intake while keeping meals tasty!

  20. This was unbelievably delicious!!

  21. By far the best stuffed chicken I’ve had. Flavors on every bite. 

  22. Let me just say….sorry had to savor the last bite. This is amazing!!! No let’s say phenomenal!!! I’m keeping this recipe forever and will be making it again! Thank you for helping make my WW journey enjoyable with your amazing recipes!

  23. Could I sub something for the FETA cheese, not a fan.  Could I use something like Queso Fresco or better yet Mozzarella.  

    Thanks, Janet 

  24. delicious, but FYI I created a recipe on the ww app for this and it comes out as 8 points on blue 

    • Hi Heather. 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.

  25. I made this for dinner and it was amazing. I think it’s a top contender for one of your best recipes! My husband loved it too! Definitely adding this to our regular rotation.

  26. My mom made this for us years ago. Now that I have a family of my own, I made this recipe for dinner. My husband raved and asked for this to go in our monthly rotation, and the 1 year old ate every bite of her serving!

    Thank you for a deliciously healthy family-friendly recipe that we’ll use for years to come!

  27. This is absolutely delicious! Thank you Gina! 

  28. This was fabulous!  I didn’t have panko so I used Italians bread crumbs and I tied the breasts leaving the opening on the top rather than the side so the stuffing would stay in. Just seared  the bottom of the breasts and then into the oven covered with foil until done. So juicy and tender!  Served with haricot verts!

  29. I can’t get the gluten free panko. Would it be good without it, or is there a substitution I could use?

  30. Cannot begin to tell you how fantastic this recipe is my family love it , it’s so tasty . Thank you 

    Ps can you freeze it 

  31. great recipe! i only had three chic breasts, so i used the leftover stuffing to make an eggwhite omlet the next day. so good. next time i would deglaze the pan with some white wine and lemon juice or marsala before baking off in the oven. Thanks love all your recipes <3

  32. Loved this recipe-  great one dish recipe

  33. I can’t even tell you how good this was! YUM!! I only had 2 chicken breasts so I cut the recipe in half. I was so excited I had the 2nd one to eat the next day!! 

  34. I made this tonight and was so excited.  It was a disaster!  First..let me say I think it was my fault—the chicken breasts were thick. I pounded them, but they were still thick. I ended up having to cook them 30 minutes to get to 165–and the thinner ends turned out dry. The stuffing was dry. If I make this again, I would slice the breasts into even slices and sear, pile the stuffing on top and cover in the pan to cook.

  35. Fantastic recipe! I used the suggested substitution of bell pepper for the tomatoes because I don’t like them. This was delicious with lots of flavor. My husband *loved* it and said it was his favorite chicken dish and to please make it again. 

    I just discovered your site through WW Connect. I’ll be cooking more for sure. 

  36. I made this tonight for dinner. Loved the filling, but not enough to make the whole piece of chicken tasty. I increase my filling, but needs a bit more moisture. Craving some type of sauce to drizzle over it. 

  37. Ooooh so good! I *did* change things up a teeny bit – I just couldn’t figure out how the shallots and garlic would get sufficiently cooked or the spinach wouldn’t be too wet without a pre-cook, so gave them a quick sautee using the oil from the sun dried tomatoes. Nom nom nom. Instead of finishing the chicken in the oven, I put a lid on the pan and did the last 10 min that way. (I don’t have an oven-proof pan, and anyway this saved me having to heat up my very inefficient oven.) Came out great! Served it with Babanatsa (think easy, no-filo spanakopita) for an easy one-pan weeknight meal. I will deeeefinitely be making this again. Thank you so much for sharing the yum!

  38. Love this recipe! My husband hates feta so we subbed mozzarella and it was good!

  39. Interesting…when I copy your url into MyfitnessPal it calculates this recipe to have 284 calories.  I looked at each ingredient to ensure they matched and cannot see why there is such a difference from your calculation of 407 calories.  Any idea?

  40. One of the best things I’ve ever eaten!

    • Omg best chicken I’ve ever made. This chicken was perfect I followed the recipe exactly but omitted the panko since I didn’t have any on hand. Sooooo amazing I wouldn’t sub with dried oregano and basil. The fresh flavours really pop. 

  41. Absolutley delicious and so easy!!!

  42. This got an A from all five of us! We mostly followed the directions but we baked on a pre-heated sheet pan without first sautéing the stuffed breasts. The filling was overflowing and I didn’t want ingredients to be lost to the pan with the flipping and even transferring them in there. Remember, the meat is butterflied and will cook quicker than a whole unstuffed breast. 
    You WILL need the toothpicks, so add them to your list. 
    I would check the meat at 140 degrees to see if they are done. We couldn’t find a spot to stick the thermometer that would read consistently. 
    Everyone says this is a fav. 

  43. This was a good recipe but I felt like it needed something a little more salty in the filling or maybe a few less sundries tomatoes. Don’t get me wrong, it was tasty and was a pretty dinner. I’d make this again but maybe with a bit more feta. 

  44. Loved this! It was a bit tedious getting the filling into the chicken but it was sooo worth it! I will be making it again!

  45. Muy buenas recetas

  46. I made exactly as written and I added cooked bacon and chopped mushrooms.  I pounded my breast to about 1/4”.  I only used two chicken breasts and was able to get all the filling inside.  I tied them with twine to keep the filling in.  Wonderful flavors, a definite keeper!  Thank you so much!!

  47. Did it just without shallots and basil still was amazing 😉 thank you

  48. This was super delicious! I made enough filling for four chicken breasts but only cooked two. My boyfriend had the idea to mix the leftover stuffing into ground turkey for turkey burgers – that was amazing as well! Thank you again for posting free recipes!

  49. This was easy and delicious. The stuffing helped keep the chicken moist and tender. Had enough stuffing leftover to use for lasagna roll ups

  50. Didn’t like it at all.  It was very dry

  51. OMG! Can I just say that this is the most wonderful dish I’ve put into my mouth. It felt as though I was being indulgent and was at an expensive restaurant. I savored every bite and my husband agreed, it was DELICIOUS! He tried to cut the pocket in the chicken and had a bit of trouble, but toothpicks were the trick (thanks for the idea!). I am sharing this with everyone. As is true for all of these recipes, unbelievable flavor, tender juicy chicken and 100% satisfaction!

  52. We rolled the stuffing in chicken breast and used a sous vide! At 140F for 1.5 hours, followed by chatting in cast iron skillet and it was delicious! Amazing flavors in this recipe!! 

  53. I made this for dinner tonight and followed the recipe exactly, right down to the cooking times, and it turned out so well! I served it with some leftover long grain rice on the side. My husband and I both really enjoyed it and are looking forward to eating the leftovers tomorrow for lunch! Will make it again in the future and will again follow the recipe exactly as it is written. Thank you!

  54. This was a hit! I only use your site to cook, so everything is awesome, but this is a standout! We transferred to a baking sheet after a pan (ours had a rubber handle) and it was still perfect. Will definitely be making again soon!

  55. The tomatoes and cheese are already somewhat salty, so next time I’d omit the salt in the spinach mix. Recipe was easy to follow. Prep was smooth just chop and mix. I actually took a photo of the spinach mix b/c the colors were so beautiful. Searing and roasting in the same pan is definitely the better way to prevent the mix from falling out of the chicken (as opposed to using a different vessel for each process). The extra salt was my only issue and ultimately why I didn’t give the recipe 5 stars. Otherwise this looked and tasted restaurant quality! Definitely recommend!

  56. This was so good. My family throughly enjoyed it 😊

  57. Any ideas to substitute the sundried tomatoes, would fresh chopped tomatoes work?

  58. Going to make for my in-laws as I make them 1-2 wonderful ST recipes per week. Do you think I can cook part way and they can finish in the oven? I will sear it and then later that night they can roast it?  

  59. This recipe was fantastic. Definitely a keeper. I used goat cheese instead of feta. It was delicious.  Love your recipes. 

  60. I’m on purple.  When I put it in the WW it comes up as ten points.  Am I doing something wrong? 

  61. Great flavor and another favorite. I did them as roll ups sliced chicken thin,pounded and rolled. Liked someones idea of mixing filling in a mini food processor, did that and it is more then like a pesto to spread on, not a thick filling, easy to roll up–I skipped the bread crumbs and since all I have is fat free feta crumbles–which I love in salads in a small portion as they are saltier then regular feta I think, and for sure don’t melt and get creamy–I left them out but used laughing cow wedges (two) instead. The sun dried tomatoes were so good in this making it bright. I used fruit bliss brand in a pouch, very soft, no oil on them. Only cooked in oven 10 minutes plus resting time as chicken in thin rolls–did brown them first in cast iron skillet. Will make again. If I want a thicker filling I think I might try adding some artichoke hearts or mushrooms perhaps. Fun to experiment.

  62. Made this recipe tonight and it was delicious.  I did review the comments and picked up some good tips.  
    Question: how can I reheat the chicken without drying it out?

    • Kinda depends on how you want to reheat it. For microwave, cover the chicken with plastic wrap or for the oven try covering with foil, some kind of barrier to prevent moisture loss while heating. Best wishes Colleen!

  63. Printed this recipe for keeps right away, it’s so delicious!!! And easy to put together.  A great week night meal that would also be good for entertaining. 

  64. I made this tonight and it was delicious!!!!!  I decided to thin the breasts and pound them, added the filling and rolled them, and tied them with string. I will be making this again!! So good!!

  65. This was so good! Highly recommend. I was concerned the chicken wouldn’t be done in time so when it came time to put the cast iron in the oven, I covers with a cast iron lid. Paired the dish with polenta rounds.

    The leftover stuffing I will keep for bruschetta apps. later in the week! 

  66. Loved this recipe, so flavorful. I only had 2 chicken breasts, so I had a lot of filling left over and wasn’t sure what to do with it. I decided to make the 5 ingredient beer bread and mixed the left over stuffing mixture in the batter. Turns out tasting like pizza bread.

  67. How about skipping the skillet and oven and just using the air fryer?

  68. SOOOOOO delicious! Making it for company this week. YUM

  69. I made this recipe last night for dinner and it was so good. Will definitely be making this again and again. Love all your recipes!

  70. I made this recipe last night for dinner and it was so good. Will definitely be making this again and again. Love all your recipes!

  71. This was really delicious! I was concerned that the chicken wouldn’t have enough flavor, but it did! We live in Indiana, so no fresh basil now! I had to use dried basil( that’s what I had  on hand), but, can’t wait until summer to use fresh!  Thank you for this delicious recipe!

  72. I made this recipe by mixing all the filling ingredients together in the food processor. The results were amazing! Definitely tastes like you spent hours in the kitchen, but was relatively easy to prepare!

  73. Made this recipe and we loved it. Will make it again.

  74. After 44+ years of marriage, I’ve become used to my wife not suggesting a particular type of food for her birthday (today) or our anniversary. She shocked me by first asking for fried chicken, and then after seeing this recipe, said she would like this instead. Our daughter and I swung into action and made this dish, which turned out great. This will be a recipe we make again in the future, as it’s full of flavor and healthy for us.

  75. Can you prep them ahead of time? Can I make the mix and stuff overnight and cook them the next day?

  76. This dish was delicious! Even approved by my 10 year old and 8 year old boys!  They asked to keep the recipe in my rotation. Thanks!

  77. I didn’t follow this to the tee bc I have some
    limitations as to what I can eat at the moment. I did however make this with spinach, feta and parm. Seared and finished in oven as per directions. Oh my, this was awesome and really easy. Will be making this again and again and trying with different ingredients. Thank you for another great recipe. 

  78. I made these but could only find 2 breasts t hff at weighed 8 oz. each. I had a little stuffing left over. I tied breasts after reading a similar stuffed breast recipe using brie and pears (going to try that next time)
    It took a few more minutes but breasts were not dry..I took them out a couple times to check temperature. I didn’t let it get to 165 in center because breasts were clearly done and they were quite fat when stuffed! Keeper recipe and will look for smaller beeasts next time. They grow huge chickens these days!!

  79. This was easy to make and so much flavor, loved it

  80. Tried this tonight and mine didn’t turn out that great. I thought it could use another salty ingredient like olives. I don’t think I will make this again. My son loved it though. I still love your recipes and site!  I make your recipes about 5 times a week. 

  81. Can you make this in the air fryer? If so- how long? 

  82. This was awesome! My family loved it and I will definitely make again. I like being able to reference the video of the recipe, super helpful!

  83. I liked this recipe but would tweak it a bit next time. Instead of stuffing the thick chicken breasts I would pound the breasts thinner first.  Stuffing the breasts, keeping them closed with toothpicks and then searing them in a pan was clumsy.  I felt like I wearing the stuffing when done preparing them. LOL. Might have been easier with thinner chicken breast.  Thank you though for another wonderful recipe.

  84. Great recipe that I’ll definitely make again. Perfect timing because I needed a new dish to add to my list. The ingredients are easily found and keep on hand. Since I had no panko, I used seasoned bread crumbs and dried herbs. There are only 2 of us so there are leftovers. Thank you! Delicious!

  85. Made this tonight from ingredients my husband picked up 
    From the store.  Small organic chicken breasts?  Nope, 3 whoppers!  Panko breadcrumbs? Nope, regular.  He did manage to find fresh basil.  Long story short, I left out the crumbs altogether,  made 3 breasts instead of four.  They were absolutely delicious!!! Definitely a “keeper!”
    Bet it would be great in the summer too, chilled and sliced thin.  Thank you!!

  86. Have you stopped calculating points + for your recipes?  There are many of us who have continued with points+!

  87. Devious! Easy and great recipe to follow. Will Make again for sure.

  88. Maybe mine didn’t look as pretty as Gina’s but they are delicious! I have to up my game so i can serve them as a company meal!

  89. I will not visit your site again.  When you have to print that many pages to get a recipe, it is not worth it.  I would give your site a below one rating.   

    •  When you click on the print button, it prints the recipe on 2 pages. 

    • You have to hit Print on the page and it brings up the printable version which is just two pages. 

    • If you look at the top of the picture, usually under the picture, there is a “print recipe” button. Press that and you only print the recipe 🙂 

    • There are so many good recipes on Skinnytaste, you should not stay away!  If you click on the print button below the picture in the recipe section, it should print a one page recipe.  You do not have to print all of the comments above and below the recipe.  Good luck!

    • Margaret darling, use the print button right on the recipe. Yes, the print button in your browser will print everything on the page.

  90. I made this recipe & it was very good.  Mine did not look as nice as Gina’s.  It was hard to slice a pocket & my slice went through the chicken breast.  I ended up tying the chicken.  I think, for me, I might consider next time pounding out the chicken & rolling it up.  Enjoyed the taste very much.  Served it with Riced Cauliflower.  

  91. Made this last night! A very good recipe, and that filling….omg! It’a a definite keeper!

  92. If freezing, do you bake, then freeze? Or prepare & then freeze & bake after thawing? This looks delicious & I can’t wait to try!

  93. Made this for dinner last night! It was delicious! I didn’t have sundried tomatoes on hand so just used cherry tomatoes. Always a win when my two year old eats what I made. Love getting your emails in my inbox and using it as my inspiration for dinner.

  94. Dear Gina, Thank you for this easy and healthy recipe! Is there any good alternative product for the spinach, I could use for this recipe?
    Would love to hear from you, Thank you in advance, Judy

  95. This was YUM-O! It was really simple to make but tasted “Fancy”! I’m printing this recipe and putting it in my book of favorites. My book of favorites is 99% SkinnyTaste recipes! Thank you for making vegetables delicious!

  96. I love this recipe. My picky daughter even liked it. 

  97. First thing I thought of before tryjng it is How do you sear a chicken breast that has toothpicks sticking out of it?! I’ve made “stuffed stuff” before and unless the protein can be closed all the way around the filling is def coming out. 

  98. What is a good alternative for sun dried tomatoes? Would Roasted Peppers work?

  99. Can you cook these in the air fryer and can you use dried spices?

  100. Sounds so yummy! Do you think it would be okay to stuff the chicken breasts earlier in the day, and then cook them at dinner time? I like to have as much ready ahead of time as possible, especially if we’re having guests.

  101. Hello can’t wait to make this tonight. I see you have the WW points values however when you manually add in the totals you provide its actually 10 points.

    • Hi! Yes, because the calculator will always be wrong on their new plan. It adds points for 0 point foods. You have to use recipe builder for accurate points only.

  102. Gina – this was SO good! Your best stuffed chicken recipe by far (and all the other are delish as well).

  103. Great Recipes! Thank you

  104. What other kind of cheese do you think would work well with this?