Orange-rosemary Stuffed Chicken Breasts

Best Foods


  • 1/3 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 tablespoons shallots (finely chopped, or onion)
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon rosemary leaves (finely chopped fresh)
  • salt and ground black pepper (to taste)
  • 3/4 cup baby spinach leaves (thinly sliced)
  • 4 bone-in, skin-on chicken breast halves


  1. Preheat oven to 425°.
  2. In medium bowl, blend Hellmann's® or Best Foods® Real Mayonnaise shallots, orange peel, rosemary, salt and pepper. Remove 1 tablespoon and reserve. Stir in spinach. Gently lift skin on chicken and evenly spread on mayonnaise mixture, then brush chicken with 1 tablespoon reserved mayonnaise mixture.
  3. In shallow roasting or jelly-roll pan, arrange chicken. Roast 35 minutes or until chicken is thoroughly cooked. Garnish, if desired, with orange wedges and rosemary sprigs.
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