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Spinach and Mushroom Stuffed Chicken Breasts

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Image by monkeycat! via Flickr

This is a delicious and quick chicken recipe. It takes less than 30 minutes from prep to table. It is a pretty dressy chicken dish so you can use it for a weeknight or even if you have company coming.  It’s also a great way to get your loved ones to eat spinach! The filling is so tasty they barely notice they are eating spinach!

Spinach and Mushroom Stuffed Chicken Breast

Serves 4

What you need:

4 boneless chicken breasts ~ about 6 oz a piece
large food storage bags or wax paper
1 box of frozen spinach
2 Tbsp butter
1 small container of fresh mushrooms
salt and pepper
1 C skim Ricotta Cheese
1/2 C parmigiano
1/2 tsp ground nutmeg
toothpicks
2 Tbsp olive oil

Sauce:

2 Tbsp Butter
2 Tbsp flour
1/2 C white wine
1 C chicken broth

What you do:

1. Flatten your chicken. Put it between two sheets of wax paper or in a heavy duty plastic storage bag and bang it thin with a mallet or a heavy skillet.

2. Defrost your spinach.  A couple minutes in the microwave will do it.  Get the liquid out of the spinach. Use a paper towel or a kitchen towel, put the spinach in the middle and wring it out. Get as much liquid as you possibly can out of the spinach. When your spinach is dry put it in a medium sized bowl.

3.  Now grab a pan, non stick is best and get it heating up over a medium heat. Once it gets hot add your butter, mushrooms, and garlic. Add a little salt and pepper, and saute for about 5 minutes.

4. After 5 minutes take your mixture and toss it in the food processor. Pulse it up until it is in small pieces, then add it to the bowl of spinach.

5. Add the ricotta and parm to the bowl, as well as the nutmeg. Stir all the ingredients to blend.

6. Get your skillet back on the medium heat and get ready to cook your chicken.

7. Place a large spoonful of your spinach mixture in the middle of each chicken breast.  Roll the chicken breast around the stuffing mixture and hold it tight with a toothpick.

8. Add some olive oil to the pan ~ a few tablespoons.

9. Add your rolled chicken to the pan. You want to cook it on all sides, so turn it three times, allowing each side to cook through.  It will take a total of about 10 to 12 minutes, so 4 minutes or so for each turn. (the chicken is pounded thin so it won’t take much time to cook)

10. Remove the chicken when it’s cooked and get ready to make the sauce.

11. Add your butter and flour to your pan. Cook if for a minute or so then whisk the wine in. Making sure to whisk it well as it goes in.

12. Now whisk in your chicken broth, once it’s whisked in immediately put your chicken breasts back in the pan.

13. Lower your heat to low and let the chicken breasts simmer in the sauce until you are ready to serve them.

14. You can serve these whole or cut them on an angle. Make sure to add a nice helping of sauce over your chicken breasts.

Make it a meal:

If you are doing protein and produce you are set with just this chicken. With a nice dose of spinach it fills the bill. If you just need a little something else, you can serve this with a nice side salad. You could also add a rice sidedish or a pasta sidedish if you need an carb on the side.

What did we think?

Absolutely delicious! This dish appears difficult because there are so many steps, but it is really simple and takes less than 30 minutes. It is great for a week night, but is also perfect for company or a fancy date night dinner.  Even the veggie phobic hubby loved this one. It must be true, cheese makes everything better.

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