Best 2 Spinach And Mushroom Stuffed Chicken Breasts Recipes
Spinach and mushroom stuffed chicken breasts is a classic dish that combines the savory flavors of spinach, mushrooms, and tender chicken. It is a popular choice for special occasions or weeknight dinners due to its easy preparation and delicious taste. This article will guide you through finding the best recipe for spinach and mushroom stuffed chicken breasts, ensuring that you create a flavorful and memorable dish. Whether you prefer a creamy, cheesy filling, a light and tangy sauce, or a combination of both, you'll find the perfect recipe to suit your taste buds.
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SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- 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 tablespoons 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.
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 18
Steps:
- 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 tablespoons 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.
Tips:
- For a crispy crust, make sure the chicken breasts are dry before breading.
- To prevent the chicken from drying out, do not overcook it. The internal temperature should reach 165 degrees Fahrenheit.
- If you don't have a meat thermometer, you can check if the chicken is done by cutting into it. The juices should run clear.
- For a healthier version of this dish, you can bake the chicken breasts instead of frying them.
- Feel free to experiment with different types of cheese in the filling. Cheddar, mozzarella, and Parmesan are all good options.
- You can also add other vegetables to the filling, such as broccoli, zucchini, or carrots.
- Serve the chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Spinach and mushroom stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are juicy and flavorful, and the spinach and mushroom filling is creamy and savory. This dish is sure to be a hit with your family and friends.
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