Spinach and Cheese Stuffed Chicken with Caprese Salad and Toasted Ciabatta

This stuffed chicken recipe puts spinach in the spotlight, combining it with melty Italian cheese for a rich and creamy filling. The chicken is coated in a crispy panko crust and baked to perfection, then served with a tangy caprese salad and garlicky toasted ciabatta. It’s a complete meal that feels special enough for a dinner party but simple enough for a weeknight.

The secret to this dish is the savory spinach and shallot mixture, which adds moisture and flavor to every bite. A drizzle of honey Dijon dressing and a sprinkle of Italian seasoning tie everything together. Serve it with the fresh tomato and mozzarella salad for a bright contrast and don’t forget to mop up the garlic sauce with the toasted bread.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil and lightly grease with cooking oil.
2. Peel and finely dice the shallot. Halve the grape tomatoes. Tear the fresh mozzarella into small pieces. Cut the ciabatta in half lengthwise.
3. In a medium skillet, heat 1 teaspoon olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the spinach in batches, stirring until wilted. Season with salt and pepper. Transfer to a bowl and let cool slightly.
4. To the spinach mixture, add the Italian cheese blend, sour cream and half of the Italian seasoning. Stir to combine.
5. Place the chicken cutlets between two sheets of plastic wrap and pound to an even thickness, about 1/4 inch. Season both sides with salt, pepper and the remaining Italian seasoning.
6. Divide the spinach-cheese mixture among the cutlets, spreading evenly. Roll up each cutlet tightly and secure with toothpicks if needed.
7. In a shallow dish, combine panko breadcrumbs with garlic powder. Brush the outside of each chicken roll with honey Dijon dressing, then roll in the panko mixture to coat.
8. Place the chicken rolls seam-side down on the prepared baking sheet. Drizzle with olive oil. Bake until golden and cooked through (internal temperature 165°F), about 20-25 minutes.
9. While the chicken bakes, prepare the caprese salad: In a bowl, combine the grape tomatoes, torn mozzarella, basil oil and a pinch of salt and pepper. Toss gently.
10. For the garlic sauce: In a small saucepan, melt the butter over low heat. Stir in the chicken demi-glace and 2 tablespoons water. Simmer until thickened, about 2 minutes.
11. Toast the ciabatta halves in the oven or toaster until golden. Brush with a little olive oil or butter.
12. To serve, slice the stuffed chicken rolls. Plate with the caprese salad and toasted ciabatta. Drizzle the garlic sauce over the chicken or serve on the side.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze out excess moisture before cooking. Fresh spinach is recommended for best texture.

What can I substitute for the Italian cheese blend?

A mix of mozzarella and provolone or fontina works well. The key is a good melting cheese.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.