Spinach and Cheddar Stuffed Chicken Breasts

    1 hour

    Chicken breasts are pounded thin, then filled with spinach and cheese, before being wrapped in streaky bacon. The resulting chicken breast is deliciously tender. Serve with salad, rice, potatoes or pasta.

    1157 people made this

    Serves: 4 

    • 285g fresh spinach leaves
    • 125ml soured cream
    • 65g Cheddar cheese, grated
    • 4 cloves garlic, finely chopped
    • 4 skinless, boneless chicken breast fillets, pounded to 1cm thickness
    • 1 pinch ground black pepper
    • 8 rashers streaky bacon

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5.
    2. Place spinach in a large glass bowl and heat in the microwave for 3 minutes, stirring every minute or so or until wilted. Stir in soured cream, Cheddar cheese and garlic.
    3. Lay the chicken breasts out on a clean surface and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two rashers of bacon. Secure with cocktail sticks and arrange in a shallow baking dish.
    4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 260 C / Gas 10 or use the grill to cook for an additional 5 to 10 minutes to brown the bacon.

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    Reviews in English (830)


    Full of flavour and easy to do. I only used two chicken breasts so with the left over filling i added it to a cheese sauce poured over some cooked pasta, crispy bacon, onions and red pepper and it made an excellent mac and cheese the following day. Will be making both again. Thanks  -  13 Feb 2011


    Great recipe! Very flavourful and easy to make with few ingredients. There was a little too much garlic for my husband, but that's an easy fix!  -  20 Jul 2011


    Would just like to say thanks for recipe, followed all the recipe apart from the Cheddar cheese, i had some blue stilton cheese, left over so i used this, result excellent flavour really enjoyed it, will have again in the future thats for sure.  -  09 Feb 2016