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Scrumptious Spinach and Cheese Stuffed Chicken Breasts #BornOnTheFarm

Paula Schuck
Scrumptious and healthier spinach and cheese stuffed chicken breasts for dinner. These are gluten free and low sodium.
4.41 from 5 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner
Cuisine American
Servings 4 servings


  • 6 to 8 chicken breasts
  • 1 tablespoon of olive oil
  • 1/4 cup of shredded Ivanhoe smoked cheddar cheese
  • 1 cup of Gay Lea cottage cheese pick a light variation if counting calories and fat.
  • 1 teaspoon of salt free seasoning
  • 1 cup of spinach uncooked


  • Line a cookie sheet with parchment paper.
  • Heat over to 350 degrees.
  • Using a sharp knife cut a sideways hole in each of the chicken breasts just big enough to be a pocket for the stuffing.
  • In a Bowl combine the cottage cheese and the grated smoked cheddar. Mix together with spinach and coat.
  • Use a spoon to stuff each of the chicken breasts with about a tablespoon full of the mixture.
  • Coat each chicken breast with olive oil.
  • Top each of the stuffed chicken breasts with a salt free spice
  • Bake in the oven for about 45 minutes to an hour depending on the size of the chicken.
  • Keep an eye on them so they do not dry out or stick.
  • Remove and serve with salad and a side dish. (Lately we air fry potatoes and serve with many dishes.)
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