Spinach and Mushroom Stuffed Chicken

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  • 4
  • Difficult
  • Expensive

Ingredients

  • 4 skinless boneless chicken breasts
  • 2 sheets of parchment paper
  • 1 pkg (10 oz) frozen chopped spinach
  • 4 oz can of chopped mushrooms
  • 1 small shallot, quartered
  • 2 T butter
  • 2 cloves garlic, cracked
  • Salt & pepper
  • 1 C part skim ricotta
  • 1/2 C grated Romano
  • 1/2 tso ground nutmeg
  • 2 T olive oil
  • Toothpicks
  • Sauce -
  • 2 T butter
  • 2 T flour
  • 1/2 C white wine
  • 1 C chicken broth

Preparation

Step 1

Place chicken in middle of parchment paper and place second sheet over top. Pound out chicken from the center outward using a Malloy. Be firm but controlled with your strokes.

Step 2

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Add spinach to food processor.

Step 3

Place a non stick skillet over medium heat. When skillet is hot, add the butter, mushrooms, garlic and shallots. Season with salt and pepper and sauté about 5 minutes. Transfer mushroom mixture to food processor. Add ricotta, grated cheese and nutmeg and pulse to grind mixture. Return skillet to the stove over medium heat.

Step 4

Place a mound of stuffing on each breast, while on parchment paper, wrap and roll breast over stuffing. Secure breasts with toothpicks.

Step 5

Add breasts to the pan and brown on all sides, cooking chicken 10-12 minutes. The meat will cook fast because its thin.

Step 6

Remove breasts from pan. Add butter to the pan and flour. Cook butter and flour for about 1 minute; whisk in the wine and reduce another minute, whisk in broth. Reduce heat and simmer until ready to serve. Remove toothpicks.

Step 7

Serve breasts whole or remove from pan, slice on an angle and fan out on plates. Top stuffed breasts or sliced stuffed breasts with generous spoonfuls of sauce.

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