Stuffed Chicken Breast

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  • 2 boneless chicken breasts (3 oz each)
  • 1/4 cup of spinach
  • 1/4 cup mushrooms
  • 1 pinch of oregano
  • 1 pinch of salt
  • 1 pinch of cumin
  • 1 tbs. chopped onion
  • 2 cloves garlic, minced
  • 1 tbs. red pepper
  • 3 tbs. low sodium chicken broth


  1. Preheat the oven to 350 F.
  2. In a skillet sprayed with cooking spray, add the onion, garlic and mushrooms and cook until tender.
  3. Mix the mushrooms, onion, cooked garlic, oregano, spinach and peppers.
  4. Season the chicken with a little bit of salt, cumin, oregano and pepper, and then add all the vegetables and roll.
  5. Put the chicken back into a baking tray and cook for 20-30 minutes, until the breasts are fully cooked.
  6. In a different bowl, add the chicken broth and let stand covered for 5 minutes.
  7. Cut the breasts in slices, serve over lettuce.

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