Spinach and Sun-dried Tomato Stuffed Chicken

My favorite super bowl dish of all time is spinach dip. Spinach dip with chips, Hawaiian bread, you name it. So it donned on me one day, why not use it as a filling?

For this recipe, I use the Knorrs spinach dip (soup mix packet) verbatim, swapping the sour cream out for non-fat greek yogurt and adding the smoked tomatoes for a smoky-sweet flavor. I also think this dish would be delicious wrapped in bacon or dusted with parmesan. Someone try it and let me know!

*You will need toothpicks or butcher’s twine (suggested) for this recipe


  • 4 Chicken Breasts
  • 1 Knorrs spinach dip packet
  • 8oz greek yogurt
  • 1c. Olive oil based mayonaise
  • 1 “square” of frozen spinach
  • 8oz. “Smoked” Sun-dried tomatoes (1 bag)
  • 1 tablespoon garlic powder
  • Salt and Pepper


  1. Preheat oven to 400.
  2. Heat frozen spinach in a pan on the stove until fully defrosted.
  3. Next, blot out as much moisture as possible from your spinach with a paper towel or strain with cheese cloth.
  4. Using the spinach, prepare Knorr’s dip exactly as the package reads, swapping the sour cream for greek yogurt and adding your garlic powder.
  5. Take your sun dried tomatoes and dice them to about 1″ pieces. Mix into spinach dip and place aside.
  6. Take chicken breasts and tenderize each to about 1/4″ thickness. Salt and pepper to preference.
  7. Smear on a 3-4 tablespoons of your dip and roll your chicken around itself.
  8. Tie with twine to hold the roll-like shape, or pin the breasts with toothpicks.
  9. Grease a baking sheet with olive oil and arrange breasts touching one another.
  10. Bake for about 20 minutes or until chicken is no longer pink inside. Safe temperature for cooked chicken is 160 degrees.

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