Spinach and Gouda Stuffed Chicken



When I was trying to come up with a recipe this week I decided to look in my fridge and see what I already had. I thought these ingredients would be delicious together, and I was right.  This is so simple to make and filled with so much flavor that it makes it a great dish for entertaining or dinner any night of the week really.

Stores with Ingredients on Sale:
Safeway- Chicken, Kraft cream cheese

Giant- Chicken

Tops- Bird’s eye frozen veggies, Cream cheese, Chicken
Shoppers- Chicken, Pictsweet Frozen Vegetables
Harris Teeter- Harris Teeter Cream Cheese, Birds Eye Frozen Vegetables, Chicken
Wegman’s- Wegman’s Frozen Vegetables
Albertsons- Chicken, Pictsweet Frozen Vegetables
Giant Eagle- Birds eye Frozen Vegetables
Vons/Pavilions- Chicken, Cream Cheese, Safeway Frozen Vegetables

Coupons: Save $1 on 2 Philadelphia Cream Cheese
Save $.50 on French’s Mustard

Cost: Around $14, although I pretty sure it will be less for most people depending on your grocery store.

Quick tips:

#1- As I have said in previous recipes, my favorite place to buy cheese is Trader Joes. They have a great selection and the prices can’t be beat.  If you don’t like smoked gouda in this or something else is cheaper you can also use regular gouda.

#2- Feel free to add and subtract from this recipe, like cutting out the cream cheese to eliminate fat and calories or adding tomatoes since they are in season.

Dietary Classifications- Gluten Free


4 Boneless Chicken Breasts
1 package frozen Spinach Thawed and Drained
1/2 cup Cream Cheese
1 cup Smoked Gouda Shredded
3 tsp. Dijon Mustard
1 tsp. Chili Powder


Preheat oven to 400 degrees.

Mix together in a bowl drained spinach, cream cheese, gouda, and cayenne pepper and season with salt and pepper. You need to make sure you drain the water out of the frozen spinach by squeezing it.  Otherwise all the water will make a mess and not taste good. Cut a slit along the length side of the chicken breast creating a pocket in the chicken.  Divide the filling up into four parts and stuff each chicken breast. Coat each chicken breast with mustard, then salt and pepper them. Put them in the over for about 20-25 min depending on the size of breasts.

Once you make sure they are fully cooked through they are ready to eat as simple as that. These are great with any kind of simple starch side dish.