Spinach and Cheese–Stuffed Chicken Breasts

SmartPoints® value per serving
Total Time
30 min
5 min
25 min
Turkey pepperoni has plenty of flavor and little fat. It comes in packages of small, thin slices, perfect for this recipe, or as a topping for pizza.


egg white(s)

2 large, lightly beaten


2 tsp, cold

dried plain breadcrumbs

¼ cup(s)

uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce)

chopped frozen spinach

10 oz, thawed and squeezed dry

low-fat Swiss cheese

2 oz, 2 (1-ounce) slices


2 oz, turkey variety, thinly sliced, ready-to-eat (about 16 slices)


  1. Preheat the oven to 425°F. Spray a nonstick baking sheet with nonstick spray.
  2. Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl.
  3. Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1⁄4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
  4. Dip the chicken, one piece at a time, into the egg white mixture, then into the bread crumbs. Place the chicken, seam-side down, on the baking sheet.
  5. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices. Yields 1 chicken roll per serving.

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