Pine Nut and Spinach Stuffed Chicken with Sumac Crust
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Chicken breast split and stuffed with garlicky spinach, pine nuts and parmesan, then roasted beneath a citrusy sumac crust — B-vitamins, poultry protein and a lip-puckering red berry finish.
The weeknight main that behaves like a restaurant centerpiece: chicken breasts split, stuffed with a garlicky spinach, toasted pine nut and parmesan filling, then seared and roasted under a sumac crust that puckers the lips in the friendliest possible way. Chicken delivers the B-vitamin and zinc plate this series loves, but sumac — the deep-red Middle Eastern berry spice — is the quiet star here, packing antioxidant color and citrus tang onto every bite. Sliced, it's the money shot on the plate.
🥄 Ingredients
- 🫗 4 chicken breasts (about 180g each)
- 🫗 200g spinach, wilted and squeezed dry
- 🫗 3 tablespoons pine nuts, toasted
- 🫗 1/3 cup fresh parmesan, grated
- 🫗 1 garlic clove, grated
- 🫗 1 egg yolk (or a spoon of cream) to bind
- 🫗 2 tablespoons ground sumac
- 🫗 1/2 teaspoon allspice
- 🫗 2 tablespoons olive oil
- 🫗 Salt and black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Chop the wilted spinach fine; combine with the pine nuts, parmesan, garlic, egg yolk, salt, and pepper.
Cut a pocket into the side of each chicken breast, going wide but not all the way through; stuff with the filling and secure with toothpicks.
Mix the sumac, allspice, and a sprinkle of salt; rub over the outside of the chicken.
Sear the breasts in olive oil over medium-high heat 3–4 minutes per side until well colored.
Roast at 190°C (375°F) for 12–15 minutes until cooked through; rest 5 minutes, remove the toothpicks, slice, and serve.
⚠️ Common Mistakes
- ✕
Overstuffing the pocket until the filling escapes during the sear.
- ✕
Sliding to a tong-flip too early; the sumac crust needs the full 3 minutes to color.
- ✕
Ignoring the resting — pink-stained juice runs out instead of staying in.
🔄 Variations
Use feta and mint instead of parmesan.
Swap pine nuts for chopped walnuts.
For dairy-free, leave out the parmesan and bind with extra egg.
Serve warm smeared sumac yogurt sauce alongside.
🧊 Storage
- 📦
Stuffed raw breasts keep a day well wrapped; keep the sumac rub off until cook time.
- 📦
Cooked chicken keeps 3 days chilled — superb over salad.
💡 Chef Tips
Tip 1: Wilt the spinach and squeeze it dry — soggy filling steams the chicken from inside.
Tip 2: The sumac crust gets its power from being rubbed over the seared exterior; pat the surface dry first.
Tip 3: Resting the breast upright a moment lets the juices readjust; slicing too soon drains the plate.
❓ FAQ
Q
What is sumac actually? A deep-red spice made from dried sumac berries — sour, citrusy, and famously high in antioxidants, which is why it feels like a kiss when it hits your lips.
Q
Does the stuffing keep the chicken moist? The fat in the pine nuts and parmesan does that trick — a dry lean breast in a moist filling stays pampered.
Q
Can I make this ahead for a dinner party? Stuff the breasts a day ahead, then sear and roast at your guests' arrival so it's hot.
Q
What should I serve alongside? The Parsnip & Carrot Mash or a simple lemony greens pile — the sumac goes with everything bright.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →