HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Spinach Stuffed Chicken
Cheesy Spinach Stuffed Chicken

Cheesy Spinach Stuffed Chicken

with Caprese Salad & Toasted Basil Ciabatta

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Spinach always gives your plate needs a pop of color—but this leafy green has so much more to offer! That’s why our chefs finally gave spinach the starring role it deserves. Sautéed shallot and spinach are mixed with melty Italian cheese, then stuffed inside chicken that's topped with a golden panko crust. A garlicky sauce, caprese salad, and toasted ciabatta ties it all together. Show-stopping spinach? You saw it here first, folks!

Tags:Good Climate Score

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

5 ounce


½ cup

Italian Cheese Blend


1 tablespoon

Italian Seasoning

½ cup

Panko Breadcrumbs


10 ounce

Chicken Cutlets

23 g

Sour Cream


1 unit


4 ounce

Grape Tomatoes

4 ounce

Fresh Mozzarella


1 unit

Ciabatta Bread

(ContainsWheat, Soy)

1.5 unit

Honey Dijon Dressing


1 unit

Chicken Demi-Glace


1 teaspoon

Garlic Powder

5 teaspoon

Basil Oil

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

3 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1180 kcal
Fat76 g
Saturated Fat31 g
Carbohydrate74 g
Sugar23 g
Dietary Fiber5 g
Protein55 g
Cholesterol230 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Small Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add half the shallot (you’ll use the rest later) and cook, stirring occasionally, until softened, 2-3 minutes. • Add half the spinach (you’ll use the rest later) and cook, stirring often, until just wilted, 1-2 minutes. • Transfer to a medium bowl and immediately stir in Italian Cheese Blend and a pinch of salt and pepper. Wipe out pan.


• Reserve ½ tsp Italian Seasoning for step 4. Place 2 TBSP butter (4 TBSP for 4 servings) in a small, microwave-safe bowl. Microwave until melted, 1 minute. • In a shallow dish, combine panko, melted butter, remaining Italian Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Wipe out bowl used for butter.


• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with salt and pepper. • Leaving chicken on plastic wrap, position the pieces perpendicular to the edge of your work surface. Add spinach filling to the bottom third of each piece of chicken. Tightly roll up chicken over filling, removing the plastic wrap as you go.


• Brush stuffed chicken all over with sour cream (including the open ends). Working one piece at a time, press chicken into panko mixture to coat on all sides. • Place stuffed chicken on a lightly oiled baking sheet. Roast on top rack until cooked through, about 18 minutes. • Set oven to broil and roast until golden brown, 1-3 minutes more. TIP: Watch closely to avoid burning.


• Halve tomatoes lengthwise. Halve ciabatta lengthwise. Cut mozzarella into ½-inch cubes. • In a large bowl, toss together tomatoes, remaining shallot, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • Heat a drizzle of olive oil in pan used for spinach over medium heat. Stir in reserved Italian Seasoning, then immediately add ciabatta, cut sides down, to pan. Press down lightly and cook until cut sides are golden, 3-6 minutes. • Transfer to a cutting board; sprinkle with a pinch of salt and pepper and drizzle with basil oil to taste. Halve diagonally.


• In bowl used for butter, whisk together demi-glace, half the garlic powder (all for 4 servings), and 2 tsp water (4 tsp for 4) until combined. • Microwave until warmed through, 30-45 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.


• Reheat sauce in microwave for 15 seconds if needed. • To bowl with tomatoes, add Honey Dijon Dressing, mozzarella, and remaining spinach; toss to combine. Taste and season with salt and pepper if desired. • Divide stuffed chicken, salad, and ciabatta between plates. Top chicken with sauce and serve immediately.