• Cooking Time: 35 to 40
  • Servings:
  • Preparation Time:


Serve on top of pasta with lots of sauce! The garlic bread is essential for mopping up the deeeelicious sauce. Suggested appetizer: cynny's stuffed mushrooms.


  • 3-4 cleaned, skinless, boneless breasts
  • One package of chopped frozen spinach( I used fresh from our garden
  • Chopped/minced garlic in oil (the lil jars)
  • One big can of pasta sauce (i really like Muir Glen Organic stuff)
  • Olive oil
  • Angel hair pasta
  • Provolone or Mozzarella
  • Garlic Bread


  • Unwrap spinach and put in bowl, put in microwave on medium power
  • Start cleaning chicken of fat and etc.
  • Cut pockets lengthwise on the side of the breast with a good serrated knife.
  • I like to press the breast between my hand and cutting board and use this to steady the breast for the cut.
  • Dump the spinach into the bowl, there should be some juice, drain it.
  • Put about 1 tablespoon of minced garlic in, sprinkle salt liberally, pepper if you like or a dollop of butter.
  • Fluff together with fork.
  • Open the pasta sauce, pour about half an inch in a baking dish with high sides (this is so you can start laying the breasts down in it after you stuff them)
  • With your hands, grab a bunch of spinach, open the chicken breast, stuff in tightly.
  • Lay down in baking dish.
  • After all breasts are in the pan, drizzle the tops with olive oil and pour the remaining pasta sauce in pan.
  • If you have a lot of leftover spinach, you can add a few spoonfuls for garnish around the top of dish.
  • Put in oven and cook for 35-40 minutes or until chicken is 180 in thickest part
  • Don't forget to put the angel hair on to boil sometime towards the end of cook time.
  • About 10 mins before baking is done, sprinkle lots of shredded cheese on top, let melt.

Categories: Main Dish  Oven  Poultry 
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