Chicken for Chering
photo by Dawnab
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 16 ounces thin cut boneless skinless chicken breasts (4 4 oz. slices)
- 1 (10 ounce) package frozen chopped spinach, thawed and sqeezed dry, seasoned with
- salt
- pepper
- garlic powder
- nutmeg
- 1⁄2 cup part-skim ricotta cheese
-
Sauce
- 1 cup chicken broth
- 1 lemon, juice of
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped flat leaf parsley
directions
- Combine spinach and ricotta.
- Roll each piece of chicken with an equal amount of stuffing, secure with toothpick.
- Sear chicken in non-stick pan--about three minutes on each side.
- Transfer seared chicken to baking dish and bake at 350 for about 30 mins or until juices run clear and chicken is done.
- Meanwhile combine all sauce ingredients in a small sauce pan.
- Bring to a boil and stir.
- Reduce heat and simmer sauce stirring occasionally.
- Serve sauce over chicken.
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Reviews
-
The only change I made was to scale down the recipe to feed 2. It's a good start, but there are some changes I will make in the future....1) The sauce needs to be thicker- I will either add some flour or corn starch and 2) The chicken itself was a little bland...I will season it with some poultry seasoning or something before adding the filling next time. We are trying to eat low carb and this was a good recipe to try...I think with those 2 small changes it can be excellent. We will try this again.
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Tweaks
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Company worthy all the way!! This is an exceptional dish. I used boneless skinless thighs and used 2 cloves of garlic instead of garlic powder but followed the recipe otherwise. The flavors of the spinach, the chicken and the sauce are just perfect together. I had some of the spinach mix left as the thighs were smallish and have stuffed some portabellas for tomorrow night! Make plenty of sauce!!!
RECIPE SUBMITTED BY
Richard-NYC
United States