Chicken Breast Stuffed with Spinach and Cheese

Step up your weekly chicken dinner with a Combi-Steam oven recipe that uses two-stages in Combination Mode.  During stage one a flavorful stuffing of cheeses and spinach cooks inside the chicken and during stage two the broil mode gives a crunchy and browned breadcrumb finish. It’s a beautifully plated meal when accompanied by your favorite orzo side dish.


4 boneless chicken breasts
6 oz. baby spinach    
1/2 cup crumbled Feta cheese    
1/2 cup Fontina cheese
4 green onion stalks chopped
1/2 cup parsley
1 large egg
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup panko bread crumbs
1 cup Chardonnay or Pinot Grigio wine



  1. Cut a pocket lengthwise into each chicken breast, careful not to cut the breasts in half.
  2. In a bowl, combine the spinach, Feta and Fontina cheeses, green onion, parsley, egg, salt and pepper.
  3. Carefully stuff each chicken breast with spinach mixture, gently pushing mixture into pocket. Place stuffed chicken breasts on Miele Universal Tray.
  4. Sprinkle each chicken breast with olive oil, panko bread crumbs and Parmesan cheese.
  5. Place tray in  middle rack of Combi-Steam oven and program the oven:
    1. Operating Modes
    2. Select Combi-Mode
    3. Select Duration
    4. Select Convection Bake at 375°F, 20-30 minutes (depending on size of chicken breast) and 10% moisture.
    5. Select OK, 
    6. Add an additional stage
    7. Choose Maxi Broil level 3,  6 minutes, 0% moisture (when this stage starts you add your wine to the chicken)
    8. Select OK, Start Now.
    9. Once oven begins stage two, carefully open the oven door and add 1 cup of wine to the Universal Tray.

To view this cooking video click here

To top of page