Spinach Stuffed Chicken Breast Topped with Apple Chutney


Adapted from iambaker.net

This dish may look like it took hours to make, but it’s easy and super-delicious.

  • Yields
    4 servings
  • Prep Time
    15 mins
  • Cook Time
    30 mins
  • Total Time
    45 mins



  • 2 tsp. paprika
  • 2 tsp. salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika


  • 4 oz. fresh baby spinach, chopped
  • 4 oz. creamy brie cheese, without the rind
  • 2 oz. feta cheese crumbles
  • 2 oz. shredded part skim mozzarella cheese
  • 4 boneless chicken breasts approximately 2 lbs.
  • 2 tbsp. olive oil
  • 1 cup apple chutney, divided


  1. Mix all the seasoning ingredients together in a small ball and set aside.
  2. Place the chopped baby spinach into a mixing bowl, then add the brie cheese, feta, and mozzarella. Mix the spinach with your hands, until well combined (it should look like thick paste).
  3. Using a sharp knife, cut a pocket into the side of each chicken breast.
  4. Divide the spinach stuffing into four equal parts and spoon it into the chicken pockets. Using toothpicks, secure the stuffing inside.
  5. Generously season the chicken with the spice mix and brush with olive oil on both sides.
  6. Bake the chicken in a preheated oven at 400ºF for 25-30 minutes, depending on how large your chicken breasts are.
  7. Remove toothpicks from cooked chicken breasts and place chicken on a serving platter, top each with ¼ cup of apple chutney and serve with a side of broiled asparagus.