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Chicken Stuffed with Spinach and Provolone


June 5, 2016

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: Serves 4


2 tablespoons olive oil, divided

1 small onion, finely chopped

1/3 cup chopped sundried tomato

2 cloves garlic, minced

1 (5-ounce) package baby spinach or kale

1 cup plus 2 tablespoons finely shredded Cucina Classica Provolone cheese, divided

1/2 cup panko bread crumbs, divided

4 boneless, skinless chicken breast halves

1 teaspoon Italian seasoning


1Preheat oven to 375°F. Heat 1 tablespoon olive oil in large skillet over medium heat. Add onion and cook 4 minutes or until softened. Add sundried tomatoes and garlic and cook 1 minute. Add spinach and cook 2 minutes or until wilted. Stir in 1 cup Provolone and 1/4 cup bread crumbs.

2Combine remaining bread crumbs, remaining Provolone, remaining oil and Italian seasoning.

3Cut each chicken breast horizontally across but not through forming a large pocket. Arrange on baking pan. Stuff chicken with spinach mixture then top with bread crumb mixture.

4Bake 25 minutes or until chicken is done.