Coconut Curry Stuffed Chicken Breasts

This Coconut Curry Stuffed Chicken Breast recipe is a combination of two recipes that I thought would work well together and they did! Woohoo!  It’s always nice when recipes work the first time.

The recipe is more primal than paleo because of the cheese but you can leave the cheese out if you wish.

First I started with two sets of ingredients …

Coconut Curry Chicken Ingredients (salt and pepper not shown)
Stuffed Chicken Ingredients
Stuffed Chicken Ingredients (olive oil not shown)

The recipe uses minimal ingredients which is a good thing. You’ll be combining the coconut-curry ingredients together and then, in a separate bowl, adding the cooked spinach and grated aged parmesan cheese.

Combine ingredients
Combine coconut, curry and ginger
Combine the spinach and grated cheese
Combine the cooked spinach and grated cheese

You’ll be drenching the chicken breasts in the coconut mixture then stuffing them with the spinach/cheese mixture. I used a sharp knife (I love my Ginsu knives) to cut a medium sized pocket into the chicken breast — but not all the way through! Pretend you’re a surgeon and are using your surgical knife — gentle, very gentle.  (laughing)

Slice chicken breasts to stuff
Slice chicken breasts to stuff

Next you’ll stuff the chicken breasts with the spinach mixture and use toothpicks to hold the two sides of the chicken together so the spinach doesn’t eek out. (I sprayed the toothpicks with an olive oil spray as they go in the oven with the chicken.)

Drench chicken in the coconut ingredients then add the stuffing
Drench chicken in the coconut ingredients then add the stuffing

Then you’ll be baking this for 30-40 minutes covered with aluminum foil.

Ready to try it?  It’s quite delicious and so simple.


  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon grated ginger
  • 1 tablespoon green curry paste
  • 2 large boneless, skinless chicken breasts
  • Fresh spinach (I used half of a 10 ounce bag), cooked until wilted
  • 2 tablespoons aged parmesan cheese (omit for paleo)
  • Pepper (to your taste)
  • Salt (to your taste)
  • Olive oil for sauteing


  1. Pre-heat the oven to 375° Fahrenheit.
  2. In a medium sized bowl, combine the coconut milk, grated ginger and the curry paste then set this aside.
  3. In a medium sized skillet, add a little bit of olive oil to cover the bottom then add the spinach and cook until it’s wilted.
  4. In a another bowl, add the cooked spinach and the grated parmesan and stir it together.
  5. Add the chicken breasts to the coconut milk mixture and coat the breasts on both sides.
  6. Put your chicken breasts on a cutting surface then slice them in the middle but not all the way through — you just want to make a little pocket.
  7. Stuff the chicken breasts with the spinach mixture, use toothpicks to close the ends together then put them in a baking dish.
  8. Sprinkle salt and pepper to the top of the chicken breasts (if you wish).
  9. Cover the baking dish with aluminum foil (it helps to keep the chicken moist).
  10. Bake for 30-40 minutes (I used a convection oven and it took 30 minutes) or until the inside temperature is at least 160°.  (I have a meat thermometer that I use.)

That’s pretty much it. I served mine with steamed brussel sprouts.

Coconut Curry Stuffed Chicken Breasts
Coconut Curry Stuffed Chicken Breasts

Both of these recipes were adapted from the original ones — Spinach Stuffed Chicken Breasts (from and Coconut Curry Chicken (from Rachael Ray).

Now — sit back and enjoy your meal.

(Click here for a list of other paleo friendly recipes.)

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