Spinach and Mushroom Stuffed Chicken Breasts
Spinach and Mushroom Stuffed Chicken Breasts might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 37g of protein, 24g of fat, and a total of 438 calories. This recipe serves 4. For $4.14 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up butter, toothpicks, ounces, and a few other things to make it today. 48 people were glad they tried this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 67%, this dish is solid. Similar recipes include Chicken Breasts Stuffed with Spinach in Mushroom Sauce, Mushroom-Stuffed Chicken Breasts, and Mushroom-Rice Stuffed Chicken Breasts.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons butter
1 cup chicken broth
2 tablespoons flour
2 cloves garlic, cracked
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil
1 cup part skim ricotta cheese
Large plastic food storage bags or waxed paper
1/2 cup grated Parmigiano or Romano, a couple of handfuls
Salt and freshly ground black pepper
1 small shallot, quartered
12 small mushroom caps, crimini or button
4 boneless, skinless chicken breasts, 6 ounces
1/2 cup white wine
1 package, 10 ounces, frozen chopped spinach
Toothpicks
Equipment:
frying pan
microwave
kitchen towels
bowl
food processor
mixing bowl
stove
toothpicks
whisk
Cooking instruction summary:
Watch how to make this recipe. Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Step by step:
1. Watch how to make this recipe.
2. Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
3. Defrost spinach in the microwave.
4. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry.
5. Transfer to a medium-mixing bowl.
6. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes.
7. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
8. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
9. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks.
10. Add 3 tablespoons oil to the pan, 3 turns of the pan.
11. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin.
12. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute.
13. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.
14. Remove toothpicks.
15. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Nutrition Information:
covered percent of daily need
