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Chicken Breasts Stuffed with Spinach and Feta

Per: 350 g


Chicken • Spinach • Feta cheese (pasteurised milk, milk protein concentrate, bacterial culture, calcium chloride, microbial enzyme, water, salt, lactic acid) • Water • Modified vinegar • Tomato powder • Salt • Spice • Cultured cane sugar • Isolated pea product • Dehydrated onion • Sodium phosphates • Methylcellulose • Dehydrated red bell pepper • Flavour. May contain: Egg.

Nutrition facts:

Per 1 piece (175 g)
Calories 210
% Daily Value (DV) *
Fat 7 g
Saturated 3 g
+ Trans 0.1 g
Carbohydrate 4 g
Fibre 1 g4%
Sugars 1 g1%
Protein 32 g
Cholesterol 105 mg
Sodium 720 mg31%
Potassium 600 mg13%
Calcium 100 mg8%
Iron 1 mg6%
*5% or less is a little, 15% or more is a lot

Cooking Instructions

Cook to minimum internal temperature of 165°F (74°C).


  • Preheat oven to 425°F (220°C).

  • Remove chicken from the package and place on a baking pan.

  • Lightly brush the top of chicken with olive oil.

  • Bake for 25 to 30 minutes or until the internal temperature reaches 165°F (74°C).

  • Remove from oven, carefully remove elastic string, and serve.


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