Chicken Stuffed with Smoked Mozzarella

(from RobotTwo’s recipe box)

Serves 6 people

Categories: Sonoma Lunch_Dinner Phase 1


  • 6 skinless, boneless chicken breast halves
  • kosher Salt
  • black pepper
  • 1/4 cup finely chopped shallots or onions
  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
  • 3 tablespoons pine nuts or walnuts, toasted
  • 3 ounces smoked reduced-fat mozzarella cheese, shredded (3/4 cup)
  • 1/4 cup grated reduced-fat Parmesan cheese


  1. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper.

  2. For filling, in a medium skillet cook shallots and garlic in 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and mozzarella.

  3. To fill each roll, place 2 to 3 tablespoons of filling in the center of each chicken piece. Fold in bottom and sides and roll up; secure with wooden toothpicks.

  4. Lightly brush each roll with the 1 tablespoon oil. Place rolls, seam sides down, in a shallow baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, in a 400° oven about 25 minutes or until chicken is no longer pink. Remove toothpicks.

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