Spinach Stuffed Chicken with Basil Tomato Sauce

Serves 8 people


  • 1 (10 ounces) package frozen leaf spinach, thawed and squeezed dry
  • 1/3 cup reduced fat cream cheese, softened
  • 3 tablespoons finely grated Parmesan cheese
  • Kosher salt and course ground black pepper
  • 8 skinless thin chicken cutlets (thin sliced boneless chicken breast)
  • 2 ½ tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ white onion, minced
  • 1 (28 oz.) can crushed tomatoes
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of half a lemon


  1. Heat broiler to high.
  2. In a small bowl combine spinach, cream cheese, and Parmesan. Mix well and set aside.
  3. Lightly season both sides of chicken with salt and pepper. Evenly spread 1 teaspoon of Dijon mustard on one side of each chicken cutlet.   Place about 1 tablespoon of spinach mixture in the middle of chicken cutlet on top of mustard. Starting from the short end, roll chicken up tightly and arrange on a baking sheet seam side down.
  4. Place chicken under the broiler until tops are browned and internal temperature of chicken is 160 degrees, approximately 12-15 minutes.
  5. To make the tomato sauce, heat olive oil in sauce pan over medium high heat. Toss in onions and cook for 1 minute. Add in garlic and cook an additional minute. Do not let garlic burn. Pour in crushed tomatoes and stir in basil and parsley. Cook for 2-3 more minutes. Turn off heat and finish sauce with lemon zest. Taste. Season with salt and pepper as desired. Keep sauce warm on stove until chicken is ready.
  6. To serve, spoon tomato sauce over chicken. Garnish with any remaining basil, parsley, or Parmesan.

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