Stuffed Chicken

Shocker, another chicken dinner stuffed with some cheese and other random things. I finally got a meat tenderizer so it's a little easier to pound the meat down and can give my poor rolling pin a rest. 

After you've tenderized your meat, fill with spinach & mozzarella balls. Unlike the Chicken Cordon Bleu, you will fold these in half instead of rolling them. With this, toothpicks are a must in my opinion. 

Place stuffed chicken on some form of non-stick pan (or foil with non stick spray). Place in the oven at 450 for about 15-20 minutes (depending on the thickness of your chicken). 

Serve on top of a salad (left) or with pasta & garlic bread (right). Enjoyy! 


  • 2 chicken breasts (for simplicity sake, I bought pre-season chicken)
  • 2 cups baby spinach
  • Mozzarella ball
  • Optional: salad, pasta, or garlic bread


  1. Preheat oven to 450 degrees
  2. Flatten chicken breast down to 1/2 inch with meat tenderizer
  3. Stuff chicken with fresh baby spinach and chunks of mozzarella ball
  4. Fold chicken in half and secure with toothpicks
  5. Spray cookie sheet/line with foil and place in oven for 15-20 minutes.