This stuffed chicken breast is an easy and light main dish. You can make the mushroom/spinach mixture the night before and refrigerate. Let it come to room temperature before using. You can also use the filling to stuff chicken leg quarters, just lift up the skin and push the spinach mixture inside. 


  • 4 boneless, skinless chicken breasts
  • ½ lb. fresh mushrooms
  • ½ lb. fresh spinach, washed and drained
  • 4 Tbsp. light tasting olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, crushed
  • ½ tsp. crushed oregano leaves
  • pinch of black pepper
  • 1 tsp. salt (optional)
  • ¼ cup chicken broth


Rinse, pat dry and chop mushrooms. Set aside. Barely wilt spinach by steaming it in a minimum of water for a few minutes. Drain well, squeezing out excess water. Chop (should make about ½ cup). Set aside. In a large frying pan, saute the onion and mushrooms.

Meanwhile, flatten each chicken breast, placing them between 2 sheets of wax paper or plastic wrap, pound with a mallet until about ¼ " thick. Spoon ¼ of the mushroom/spinach mixture onto the center of each chicken breast. Roll lengthwise. Secure with toothpicks.

Place rolled chicken breasts into a 9" square pan. Combine chicken broth with remaining 2 Tbsp. of oil. Spoon over chicken. Bake uncovered at 350F, basting frequently, until chicken is tender, about 15-20 minutes. Sprinkle with chopped parsley before serving (optional).