Spinach and Mushroom Stuffed Chicken

Spinach and Mushroom Stuffed Chicken
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This dish is a good source of protein and also provides some veggies. While quick to prepare, it has an elegant look to it, and guests are sure to be impressed by the presentation and taste!

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 260mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 27g
  • Potassium 370mg
  • Phosphorus 375mg

Choices/Exchanges: 4 Lean protein



  • nonstick cooking spray
  • olive oil
    1 tbsp
  • frozen spinach (chopped, thawed and drained)
    1/2 cup
  • white (button) mushrooms (finely chopped)
    1 cup
  • garlic (minced)
    1 clove
  • boneless, skinless chicken breasts (4-ounce each)
    4 (4-oz) breasts
  • light garlic and herb cheese
    4 wedges
  • black pepper
    1/4 tsp
  • paprika
    1/2 tsp
  • toothpicks


  1. Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.

  2. Add the oil to a medium sauté pan over medium-high heat. Add the spinach and sauté for 3 minutes. Add the mushroom and cook an additional 4-5 minutes. Add the garlic and sauté for 30 seconds.

  3. Place one chicken breast on a cutting board and cover it with plastic wrap. Pound the chicken with a meat tenderizer or rolling pin until it is about 1/4-inch thick. Repeat this process for the other 3 chicken breasts.

  4. Spread 1 Laughing Cow cheese wedge on one side of one chicken breast. Spread 1/4 cup of the spinach mushroom mixture on top of the cheese. Roll the chicken breast and secure the seam with a toothpick. Repeat this procedure for the 3 remaining chicken breasts.

  5. Sprinkle the chicken breasts with pepper and paprika. Place the rolled chicken breasts on a baking dish and bake for 30-40 minutes or until done.

  6. To serve, remove the toothpicks and slice each breast into 5 rounds.

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