Spinach and Corn Stuffed Chicken!

Rise and shine my little beauties!

I hope everyone had a fabulous Fourth of July celebrating America’s 240th birthday.  Dang we look great for our age, am I right?!

With all of the BBQs that are going on, I wanted to figure out a way to use some of the ingredients that you might already have on hand: chicken, cheese and corn.  So, I did some researching and experimenting, and with a little inspiration from the Food Network, came up with a delicious recipe for Spinach and Corn Stuffed Chicken!  (Can I get a “what what“?!)


Below are the ingredients you will need for this scrumptious meal!



3-4 Boneless chicken breasts

4 Cups of spinach

4 Tbsp. of olive oil

1 1/2 tsp. of garlic – minced

1 Ear of corn (or 1 cup of canned corn)

1/2 Cup of shredded mozzarella

2 Cups of baby carrots

1 tsp. cinnamon

1/2 Lemon – juiced



First, start of by pouring 2 Tbsp. of olive oil into a sauté pan, add the spinach and garlic, and cook over medium heat for 3-4 minutes, or until the spinach is a deep green and reduced.  Next, add in the corn and cook for another 2-4 minutes.

20160707_182733    20160707_182853

Turn off the heat to the pan and pour the spinach, corn, garlic mixture into a mixing bowl and let cool for a few minutes.


While we’re waiting for that to cool a bit, let’s work on le carrots.  Take a saucepan and fill it with an inch and a half of water.  Put the carrots in with the cinnamon and bring to a boil.  Once this starts boiling, bring to low-to-medium heat and let simmer for 8-10 minutes.


While the carrots are cooking away and becoming all tender-like, take one of the chicken breasts and make a 3-4 inch slice into the side so that you have a pocket.


Next, stuff that pocket with the spinach/corn mixture and add a little bit of mozzarella cheese. (Mmmm… cheese.) Repeat these steps with each remaining chicken breast.  If you have any remaining filling, pack away in a container and use it to make scrambled eggs the next morning! (Delish!)

Take the same sauté pan that you used for the spinach mixture, add the remaining 2 Tbsp. of olive oil, add your chicken breasts and cook over medium heat.  Sprinkle some salt and pepper and place a lid on the pan.  Let cook for 7 minutes on one side, then flip over to cook for another 7 minutes on the other.  You can use a knife to cut into the chicken to make sure that it’s fully done.  (No pink center.)

20160707_183925    20160707_184446

By the time the chicken is done, your carrots should be as well.  Use a strainer to strain the water from the carrots.


Plate and enjoy!


As always, thank you for stopping by and cooking with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe!

Buen provecho!



Leave a Reply

Your email address will not be published. Required fields are marked *