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This recipe was invented by my awesome mother when I was in high school, and it’s a true keeper! My husband loves it and requests it often. It’s also pretty easy to make, so it’s a win-win!
4 Boneless, Skinless and Thin Sliced Chicken Breasts – – – 1/4 cup Frozen Chopped Spinach – – – 1/2 cup Finely Shredded Italian Style Cheese (Includes Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago Cheeses) – – – 1 24 oz. jar of Fresh Mushroom Prego Spaghetti Sauce – – – Salt – – – Pepper – – – Garlic Powder – – – 4 Servings of Pasta (if you prefer)
Some notes on what I use:
You will need toothpicks to complete this dish in the easiest and most effective way. It will make your life so much easier, trust me! I also recommend using thin sliced chicken breast because it’s easier to roll the chicken breast when it’s not thick and bulky. You can do it with regular chicken breast, but you will either have to thin it out with a meat mallet, or you will have to butterfly the chicken breast to be able to fill it easily. Getting thin sliced chicken breast just saves you time and your sanity.
The frozen spinach will not actually be frozen when you use it. I usually get a very small package (9 oz. or less) since it doesn’t take much. You can either thaw it out under warm water or defrost it in the microwave. After it’s thawed, you will want to squeeze out some of the excess water before putting it in your chicken. This will keep your sauce from getting filled with spinach water (yikes!).
Also, you can use any brand and flavor of spaghetti sauce that you prefer for this meal, but I know that the Fresh Mushroom Prego brand sauce is perfect for it! It has a great taste, and it holds up well in the oven.
- Preheat your oven to 450 degrees.
- Season one side (the inside) of your chicken breasts with salt, pepper, and garlic powder to your preference. I usually just make sure I evenly season across the breast.
- With your spinach already thawed and the excess water squeezed out (see notes above), take a pinch and put it in the middle of the chicken breast. Too much will make it hard to roll the chicken breast later.
- Now sprinkle your Italian style shredded cheese across the spinach.
- Tightly roll the chicken breast up with the spinach and cheese rolled inside of it. Use a few toothpicks to keep the roll together by putting them through both sides of the chicken breast roll.
- Lightly season the outside of the chicken breast roll with the salt, pepper, and garlic powder.
- Pour a small amount of your spaghetti sauce in the bottom of your baking dish (I use this Pioneer Woman baking dish, and I love it!) so that your chicken can sit on top of it.
- Place your chicken breasts in the pan, and then pour the remaining sauce over the chicken breasts so that they’re covered completely. It will help keep them juicy and tender while baking!
- Bake for 40 minutes or until chicken is white and cooked through all over.
- Take out the toothpicks before serving.
- Serve with pasta and salad, and use the remaining sauce in the pan to cover your pasta.
The walls of your pan may be splattered with the spaghetti sauce when you get it out of the oven (like mine). However, this tool will work great to remove those baked-on spots! Really, they just show your hard work and love. Plus, they’re just little flavor flecks.
To finish off your meal with a dessert, try out my recipe for the best chocolate chip cookies ever! (They really are amazing cookies.)
Let me know what you think of this recipe in the comments below!