Chicken Breasts Stuffed With Spinach And Mushrooms

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 whole boneless skinless chicken breasts
• toothpick
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons butter
• 12 small mushroom caps (crimini or button)
• 2 garlic cloves, cracked or 1/4 teaspoon garlic powder
• 1 small shallot (quartered)
• salt and pepper, to taste
• 1 cup part-skim ricotta cheese
• 1/2 cup grated parmigiano-reggiano cheese
• 1/2 teaspoon ground nutmeg
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup wine (not cooking wine)
• 1 cup chicken broth

Recipe

• 1 you will also need: large plastic food storage bags or waxed paper.
• 2 place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• 3 pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• 4 be firm and controlled with your strokes.
• 5 defrost spinach in the microwave.
• 6 transfer spinach to a kitchen or a piece of cheese cloth.
• 7 twist towel around spinach and wring it out until the spinach is very dry.
• 8 transfer the spinach to a medium size mixing bowl.
• 9 place a non-stick skillet over medium heat.
• 10 when skillet is hot, add the butter, mushrooms, garlic and shallot.
• 11 season with salt and pepper, and saute 5 minutes.
• 12 transfer mushrooms, garlic and shallot to a food processor.
• 13 pulse to grind the mushrooms, and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
• 14 add ricotta and grated cheese and nutmeg to the bowl.
• 15 stir to combine the stuffing.
• 16 return the skillet to the stove over medium-high heat.
• 17 place a mound of stuffing on each breast, and wrap and roll breast over the stuffing.
• 18 secure breasts with toothpicks.
• 19 add 3 tablespoons of extra-virgin olive oil to the skillet.
• 20 add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• 21 the chicken will cook quickly, because it is thin.
• 22 remove breasts.
• 23 add butter and flour to the skillet.
• 24 cook butter and flour 1 minute.
• 25 whisk in the wine and reduce for another minute.
• 26 whisk in the chicken broth, and then return the breasts to the skillet.
• 27 reduce the heat and simmer until ready to serve.
• 28 remove the toothpicks.
• 29 serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• 30 top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.