Spinach Stuffed Chicken Breast
Makes:
4-6 servings, 1 breast each
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 4-6 skinless, boneless chicken breasts
- Fresh or jarred mushrooms, chopped
- Extra virgin olive oil
- 1 small shallot, chopped *
- 2-3 garlic cloves, pressed or chopped
- 8 oz. ricotta cheese
- 1 pkg. (10 oz.) frozen chopped spinach, nuked to edible softness **
- 3-5 tablespoons flour
- Sherry cooking wine
- 1 small can chicken broth
- Wax paper
- Toothpicks
make it
Flatten each chicken breast between sheets of wax paper using a cast iron skillet like a hammer or you can use a meat tenderizer (flat side only). You want to flatten fairly thin, but not so thin that it tears easily.
Saute mushrooms in a little olive oil a few minutes then add garlic and shallots and saute a little longer, but not until soggy. Mix this with cheese and spinach until well blended. Spread over one half of each chicken breast. Roll the chicken breast and hold in place with toothpicks.
Cook in olive oil until lightly browned on both sides. Remove from pan. Add a few tablespoons flour to oil, stirring constantly, and then add sherry and chicken broth a little at a time until it becomes a semi-thick sauce. Put chicken back in pan.
Notes
* You can use onion instead of shallot.
**You can use frozen chopped broccoli instead of spinach.
A great side dish is cooked and drained spaghetti noodles with about 1/2 zuchinni grated and 1-2 different flavors cheese, salt and pepper. Just toss. Serve with French bread.
