KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Spinach Stuffed Chicken Breast

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 4-6 servings, 1 breast each Total Time: 40 min
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.
Average Rating  (1)
Rated  by lortiz28 on 4/11/2006 I think the measurement of spinach is too much. I couldn't taste the other things that was mixed with the spinach. I would make this again.
See All Ratings & CommentsSee All Ratings & Comments

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email