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Tomato Spinach Stuffed Chicken

Tomato Spinach Stuffed Chicken
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Tomato Spinach Stuffed Chicken

Tomato Spinach Stuffed Chicken


  • 4-5 oz. chicken breast
  • 2 cups spinach
  • 1 cup red beefsteak tomatoes, chopped
  • 1/2 cup ricotta cheese
  • 1 garlic clove, diced
  • 1 tbsp. olive oil
  • Sea salt & pepper to taste


  • In a preheated sauté pan add olive oil, tomatoes, and garlic, cook for a few minutes then add spinach and cheese (until wilted). Mix well, remove from pan, and set aside.
  • With the chicken breast lying flat on a cutting board, cut 3 horizontal slits into the breast about halfway down. Transfer to a baking sheet and fill the slits with the spinach mixture. Make sure all the slits have been filled. Cover with foil and place in a preheated 350° oven for about 15 minutes. Remove foil and add remaining mixture on top, returning to oven for another 10 minutes or until internal temperature is 165°.
  • Once chicken is cooked, transfer to serving tray and serve with your favorite veggies.

Chef’s Tip: This tomato and spinach mixture also pairs really well with salmon.

Recipe courtesy of NatureFresh™ Farms.

Heinen's Produce Department

By Heinen's Produce Department

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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