Roasted Chicken with Spinach, Yogurt and Pine Nuts and Cheese

Prep Time

15 Minutes

Cook Time

45-50 Minutes


4 servings

Greek flavors meet Greek nonfat yogurt in a company&ndashworthy dinner dish.



  • 4 bone-in, skin intact chicken breasts (8 oz. each)
  • 1x 12 bag frozen leaf spinach, defrosted and squeezed dry (1 1/3 cups)
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1/2 cup grated Parmesan Cheese
  • 1/3 cup toasted pine nuts
  • Salt, pepper and olive oil


    1. Preheat oven 425 degrees F
    2. In medium bowl combine spinach, yogurt, cheese, and pine nuts, mix well.
    3. Lay chicken breasts on a clean work surface. From the top of the breast gently loosen the skin for the neat keeping the base of the skin tact. Carefully stuff each breast with 1/2 cup of the spinach/yogurt mixture pushing the mixture down to evenly distribute.
    4. Place chicken, skin side up, on a roasting pan. Brush chicken skin with oil and season with salt and pepper. Roast chicken 45-50 minutes or until the juices run clear. Let chicken rest 10-15 minutes before serving with desired starch.


      The same stuffing can be used under the skin a large oven roasted or small turkey