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Spinach and Cheese Stuffed Chicken Breasts With Herbed Nuts

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“The Chopped Cookbook (2014)”

Ingredients Nutrition


  1. Preheat oven to 375 F.
  2. Spread nuts on baking sheet and bake until golden brown and fragrant, about 4 minutes.
  3. When cool, pulse 1/2 cup of nuts in blender until finely ground.
  4. Add the spinach until finely chopped.
  5. Add the mozzarella, cheddar, lemon juice, thyme, 2 tablespoons of parsley, salt and pepper. Pulse until just combined.
  6. Form the spinach filling into 4 dense ovals.
  7. Cut a 3 inch wide pocket lengthwise into the deepest part of each breast.
  8. Stuff the breasts with the spinach.
  9. Sprinkle chicken with salt and pepper.
  10. Heat a large ovenproof skillet over medium-high heat.
  11. When hot, pour in oil and cook the chicken, skin side down until brown and crispy.
  12. Flip the chicken and transfer the skillet to the oven.
  13. Bake until chicken is cooked through (160 F), about 30 minutes.
  14. Chop remaining nuts and mix with remaining parsley. Sprinkle over chicken and serve.

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