Chicken Breasts Stuffed with Spinach and Mushrooms

Chicken Breasts Stuffed with Spinach and Mushrooms

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These Chicken Breasts Stuffed with Spinach and Mushrooms look impressive; but are very easy to assemble. Although you squeeze most of the water out of the spinach; the spinach still retains some moisture. Combined with the sautéed onions, garlic and mushrooms, the spinach manages to keep the chicken cutlets from getting dry.

Serve each stuffed breast as a hot main course for lunch or dinner with rice and colorful vegetables.These Chicken Breasts Stuffed with Spinach and Mushrooms can also be served at room temperature. You can serve them whole or sliced and arranged on a salad of whatever vegetables you choose.

For another recipe for chicken breasts, click on the link for Cranberry Chicken.

Prep time: 30 minutes

Chicken Breasts Stuffed with Spinach and Mushrooms

By Gloria Kobrin Published: June 19, 2014

  • Yield:

  • 8 rolled chicken breasts
  • Cook time:

  • 60 mins


  • 20 ounces frozen chopped spinach defrosted and squeezed dry
  • 1/4 pound white small button mushrooms stemmed and wiped clean
  • 1 medium onion peeled and minced
  • 1 large garlic clove peeled and minced
  • 3 tablespoons + more for drizzling Olive Oil
  • salt and freshly ground pepper to taste
  • 8 Chicken Cutlets flattened
  • 4 large eggs
  • 3 cups Unflavored, Non-dairy Bread Crumbs/Panko use gluten free crumbs if desired


  • large skillet
  • 2 shallow dishes to hold beaten eggs and crumbs
  • baking pan large enough to hold chicken rolls


  1. Slice mushroom caps thinly. Halve or quarter any that are too large. Set aside.
  2. Heat 3 tablespoons olive oil in skillet over medium flame. Add onions and garlic. Sauté until onions are translucent. Add spinach and cook until any remaining liquid from the spinach has evaporated. Add mushrooms and sauté until they just begin to release their juices. Remove from heat. Stir vegetables together thoroughly. Season with salt and pepper to taste. Set aside to cool.
  3. Beat eggs in one shallow dish. Pour crumbs into the other dish.
  4. Rinse flattened cutlets. Remove tenders (or fingers) and set aside to marinate and use for chicken nuggets. Dry chicken. Take one breast at a time and lay it on a flat work surface-smooth side down. Place one third cup of the spinach mixture and place it toward the narrow end of the cutlet. Roll chicken until the spinach is encased. Pick the roll up carefully and dip it first in crumbs, then in egg and then again in crumbs. Place in baking dish. Repeat this process with remaining cutlets. Cover chicken rolls with plastic wrap and refrigerate until you are ready to bake them. Take chicken out of the fridge 30 minutes before cooking.
  5. Preheat oven to: 375° F.
  6. Drizzle olive oil over the chicken rolls. Place in center of oven and bake for 30-40 minutes or until done. You can always slice one roll in half to be sure. Serve hot or at room temperature.
  7. Don't forget about your chicken tenders (fingers). I like to marinate them in teriyaki sauce and either bake or fry them. Whoever gets to the kitchen first gets to snack on them-often before dinner!