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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, plus 1 tbsp for brushing grill rack
1/2 medium onion, diced
1 cup small crimini mushrooms, sliced
2 cloves garlic, minced
4 oz frozen chopped spinach, thawed, squeezed and drained until dry
Pinch of ground nutmeg
2 cups grated white medium cheddar cheese
4 (6oz) boneless, skinless chicken breasts
Salt and pepper
In medium sized saute pan over medium high heat add olive oil and onions, cook until onions wilt, about 5 minutes. Add mushrooms, season with salt and pepper and saute an additional 7 minutes.
Add garlic and cook for 3 minutes. Remove from heat and cool to room temperature. Stir in drained spinach and nutmeg. Add cheese and stir to combine. Season with salt and pepper to taste.
Preheat grill to medium-high. On cutting board, slice a pocket, about 1 inch deep, along the length of each breast. Stuff each breast evenly with the mushroom, spinach and cheese mixture and secure with toothpick. Season with salt and pepper.
Lightly brush grill rack with oil. Place chicken breasts on grill rack and cook for about 6 minutes, turn and cook an additional 6 minutes. Chicken is done when an instant read thermometer inserted into the thickest part of the breast registers 165. Serve with couscous, rice, or a salad of baby greens dressed with vinaigrette. Serves 4
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GRILLED CHICKEN BREAST STUFFED WITH MUSHROOMS, SPINACH AND CHEDDAR CHEESE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, plus 1 tbsp for brushing grill rack
1/2 medium onion, diced
1 cup small crimini mushrooms, sliced
2 cloves garlic, minced
4 oz frozen chopped spinach, thawed, squeezed and drained until dry
Pinch of ground nutmeg
2 cups grated white medium cheddar cheese
4 (6oz) boneless, skinless chicken breasts
Salt and pepper
In medium sized saute pan over medium high heat add olive oil and onions, cook until onions wilt, about 5 minutes. Add mushrooms, season with salt and pepper and saute an additional 7 minutes.
Add garlic and cook for 3 minutes. Remove from heat and cool to room temperature. Stir in drained spinach and nutmeg. Add cheese and stir to combine. Season with salt and pepper to taste.
Preheat grill to medium-high. On cutting board, slice a pocket, about 1 inch deep, along the length of each breast. Stuff each breast evenly with the mushroom, spinach and cheese mixture and secure with toothpick. Season with salt and pepper.
Lightly brush grill rack with oil. Place chicken breasts on grill rack and cook for about 6 minutes, turn and cook an additional 6 minutes. Chicken is done when an instant read thermometer inserted into the thickest part of the breast registers 165. Serve with couscous, rice, or a salad of baby greens dressed with vinaigrette. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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