Saucy Spinach and Cottage Cheese Stuffed Chicken

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  • 4 pieces (about 1 to 1-1/4 pounds) boneless skinless chicken breasts
  • kosher salt and fresh ground pepper, to taste
  • 1/2 tablespoon olive oil
  • 1 bag (8 ounces) fresh baby spinach
  • 2 garlic cloves, minced
  • pinch of kosher salt
  • 1/2 cup low fat cottage cheese
  • 1 cup part skim shredded mozzarella cheese, divided
  • 1 egg white
  • 1 cup tomato/spaghetti sauce
  • 2 tablespoons tomato paste
  • chopped fresh parsley, for garnish
  • cooked whole wheat pasta (optional)


  • Preheat oven to 375F.
  • Lightly coat a baking dish with cooking spray and set aside.
  • Slightly pound each chicken breast to an even thickness - DO NOT pound it thin.
  • Cut a pocket on the side of each chicken breast and carefully cut it open - DO NOT cut through.
  • Season with salt and pepper and set aside. Heat olive oil in a nonstick skillet.
  • Add spinach and garlic; season with a pinch of salt and cook for 2 minutes, or until wilted, stirring frequently. Remove from heat and let the spinach cool down.
  • When cool enough, combine spinach, cottage cheese, 1/2 cup mozzarella cheese, egg white, salt, and pepper in a mixing bowl; mix and stir until well combined.
  • Evenly spoon spinach mixture over prepared chicken breasts.
  • Seal the chicken breasts with a toothpick and transfer to previously prepared baking dish.
  • Combine spaghetti sauce and tomato paste in a small mixing bowl; stir until well combined.
  • Spoon sauce mixture over the chicken pieces.
  • Cover the dish and bake for 25 minutes.
  • Uncover and sprinkle with remaining mozzarella cheese.
  • Put back in the oven and continue to cook for 20 more minutes, or until cheese is melted and chicken is cooked through.
  • Remove from oven and let stand 10 minutes. Serve as is or over cooked whole wheat pasta." By @diethood