↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts, 6 oz
Large plastic food storage bags or waxed paper
1 pkg, 10 oz, frozen chopped spinach
2 tbsp butter
12 small mushroom caps, cremini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 tsp fresh grated or ground nutmeg
Toothpicks
2 tbsp extra-virgin olive oil
Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup white wine
1 cup chicken broth
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 tbsp 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. Serves 4
view more member recipes
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS (Rachael Ray)
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless, skinless chicken breasts, 6 oz
Large plastic food storage bags or waxed paper
1 pkg, 10 oz, frozen chopped spinach
2 tbsp butter
12 small mushroom caps, cremini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 tsp fresh grated or ground nutmeg
Toothpicks
2 tbsp extra-virgin olive oil
Sauce:
2 tbsp butter
2 tbsp flour
1/2 cup white wine
1 cup chicken broth
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 tbsp 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spinach & Mushroom Stuffed Chicken Breasts
by sgre52160
4 boneless, skinless chicken breasts, 6 oz Large plastic food storage bags or waxed paper 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry 2 tbsp butter 12 small mushroom
by sgre52160
4 boneless, skinless chicken breasts, 6 oz Large plastic food storage bags or waxed paper 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry 2 tbsp butter 12 small mushroom
Mushroom Spinach Stuffed Chicken Breasts
by sgre52160
1/2 lb mushrooms, cleaned and chopped 1/2 lb fresh spinach, washed 4 (4 oz) boneless, skinless chicken breasts 4 tbsp olive oil 1 clove garlic, minced 1/2 tsp oregano leaves, crushed 3 tbsp whit
by sgre52160
1/2 lb mushrooms, cleaned and chopped 1/2 lb fresh spinach, washed 4 (4 oz) boneless, skinless chicken breasts 4 tbsp olive oil 1 clove garlic, minced 1/2 tsp oregano leaves, crushed 3 tbsp whit
Spinach Stuffed Chicken Breasts Ii
by sgre52160
1 pkg frozen chopped spinach, thawed and squeezed dry 4 oz can water chestnuts, drained and finely chopped 1 (8 oz) pkg cream cheese, softened 3/4 cup sour cream 1 pkg dry vegetable soup mix 5 bo
by sgre52160
1 pkg frozen chopped spinach, thawed and squeezed dry 4 oz can water chestnuts, drained and finely chopped 1 (8 oz) pkg cream cheese, softened 3/4 cup sour cream 1 pkg dry vegetable soup mix 5 bo
Spinach Stuffed Chicken Breasts
by sgre52160
4 large chicken breasts, boned, with skin on 2 tbsp olive oil 1 tsp thyme 1/4 tsp salt Be sure each chicken breast has the skin attached as the stuffing will go between meat and skin. Stuffin
by sgre52160
4 large chicken breasts, boned, with skin on 2 tbsp olive oil 1 tsp thyme 1/4 tsp salt Be sure each chicken breast has the skin attached as the stuffing will go between meat and skin. Stuffin
Spinach-stuffed Chicken Breasts
by sgre52160
4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, finely chopped 1 box frozen spinach, thawed, squeezed to drain 1 egg, slightly beaten 1/2 tsp dried thyme leaves 1 cup shre
by sgre52160
4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, finely chopped 1 box frozen spinach, thawed, squeezed to drain 1 egg, slightly beaten 1/2 tsp dried thyme leaves 1 cup shre
view more member recipes
related CDKitchen recipes
Baked Stuffed Chicken Fillets
Spinach and Pesto-Stuffed Chicken Breasts with Red Potatoes
Blue Cheese and Spinach Stuffed Mushrooms
Stuffed Chicken Breast With Feta, Spinach, And Tomatoes
Spinach Souffle Stuffed Mushrooms
White Wine Sauce Over Chicken Fettuccine
Asian Marinated Grilled Chicken
Chicken Tortellini Soup
Three Cheese Stuffed Chicken Breasts
All-Day Chicken With Mushroom Gravy