Creamy Spinach Stuffed Chicken


  • 8 chicken breasts.
  • 1/4 cup mayonnaise.
  • 4 cloves garlic, minced.
  • 1/4 cup chopped scallions.
  • 1 tablespoons olive oil.
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out.
  • 1/2 cup crumbled Feta cheese.
  • 2 cups seasoned bread crumbs.
  • 1/4 cup butter (melted).
  • 1/4 cup chopped parsley.
  • 1/4 tsp kosher salt and pepper, plus more to taste.
  • 1 large egg.
  • cooking spray.
  • Preheat oven to 350°F. Spray a large baking sheet with spray.
  • In a medium bowl, mix mayonnaise, olive oil, spinach, feta cheese, scallions, parsley, garlic, salt and pepper until well blended. Set aside.
  • Spoon spinach mixture in the center of the chicken breasts. Roll chicken and secure with a toothpick. Repeat with the remaining chicken.
  • Whisk the egg in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
  • Dip the chicken rolls into the egg wash, roll chicken rolls in bread crumbs until well coated. Place in baking dish repeat with the remaining chicken and pour butter over them.
  • Bake about 40 minutes or until cooked through.
  • Serve with french fries, steamed broccoli, fried beans.