Spinach and Mushroom Stuffed Chicken
By BLampe21
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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
Details
Servings 4
Level of difficulty Difficult
Cost Expensive
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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Bacon Stuffed Chicken
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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