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Stuffed Chicken Breasts

Chicken Cordon Bleu was one of the first dishes I had that I considered quite fancy.  It's funny how nice dishes get their turn for a season and eventually others come along. Still, I want to say that making a stuffed chicken breast dinner never is out of style and this method can easily be made on cookie sheets for large groups. Whatever filling you choose, the method is the same. 

Spinach Stuffed Chicken Breasts

  • 6 boneless breasts
  • milk for marinating
  • 4 ounces cream cheese, room temp
  • 1/2 package chopped frozen spinach, thawed OR 6 cups chopped, fresh
  • 2 tablespoons basil pesto (I used Classico)
  • 3/4 cup fine bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • pepper
  • 1 tablespoon finely chopped parsley
  • 1/4 cup butter, melted

  1. If using frozen chicken breasts, thaw in fridge overnight. The next day, put in Ziploc bag and flatten the inside side of the breast with meat hammer.  Place in bowl and cover with milk until ready to use, at least a few hours, to tenderize.
  2. Mix cream cheese, spinach and pesto. If using fresh spinach, steam in boiling water for a few minutes, drain and cool.
  3. Combine crumbs and seasonings in small bowl.
  4. Remove chicken from milk marinade, Spread filling on inside of flattened chicken breast (the side that originally had skin should be on the outside.)
  5. Tuck in sides as well as possible and roll up, then place on parchment paper lined pan, seam side down. It's a bit messy and feels like it won't hold together, but it does.
  6. Once all the breasts are done, sprinkle generously with seasoned crumb mixture and drizzle with melted butter.
  7. Bake at 375° F for about 35 - 40 minutes or until juices run clear. (165 °F)

For the traditional method, with ham and cheese, I follow the same procedure, but for the filling I completely wrap a piece of cheese in a thin slice of ham. White cheddar works well. Again, I tuck in the sides as well as possible, and roll up as tight as I can. Once it's on the pan, it won't move. And the nice thing is, you put it in the oven and the work is done. A simple vegetable or salad and maybe some wild rice - your fancy meal is done.


  1. these are delicios, I used to make my own, but it's even easier to just buy them

  2. It really looks like a great fancy treat!!

  3. These look good. I too did the "cordon Bleu" as a young bride. It's so much easier to bake them like you've shown.I've tried a few different stuffings in the past couple of years but not this one. It's like a florentine filling.

  4. Anneliese, I am with you ...Neufeld Farms for the freezer and home made for times when I enjoy making my own. Your recipe really takes little time when you have an assembly line going. Your pictures are wonderful.

  5. hmmm I am going to have to try this! Looks good!

    until next time... nel

  6. Anonymous - I agree - it's easier to just buy them... it's also easier to just buy bread or anything we eat. .. but sometimes it's about servng something that you made and finding joy in going the extra mile. If someone does not enjoy this, they are welcome to buy and do other fulfilling things. As far as I can tell ... this site just happens to be about cooking and baking.

  7. oh yum! my mouth is watering!!

  8. Looks yummy. I might try this over the weekends to surprise hubby. wish me luck.

  9. Stuffed chicken breasts are a treat around here and I usually make them when company is coming!
    Must try your recipe, Anneliese.

  10. These look great, Anneliese! I think I will make a stop at Neufeld Farms soon...and give your recipe a try.

  11. i can't quite believe this, but i have every single ingredient on hand for this recipe. i am excited to try it out!!!

  12. You have so many wonderful recipes...I was wondering if any of you could send me TIME??? not I don't mean Thyme.
    Something else for my menu list.
    I loved those Pork Pollards. Served them up this weekend once again.


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