Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach
photo by Bergy
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 (3/4 lb) chicken breasts, butterflied
- 2 tablespoons olive oil, divided
- 3 ounces portabella mushrooms, sliced
- 4 ounces onions, diced
- 2 -4 garlic cloves, minced
- 2 ounces fresh spinach
- 1⁄4 cup white wine
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon rosemary
- salt and pepper
- 1 egg, lightly beaten
- 1 tablespoon butter
- 1⁄4 cup flour
directions
- Preheat oven to 350 degrees Fahrenheit.
- Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
- Season with thyme, rosemary, salt, and pepper and allow to cool.
- Place chicken between plastic wrap and pound thin.
- Season both sides of breast with salt and pepper.
- Add egg to stuffing and place half the stuffing in each breast.
- Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
- Dredge each of the chicken breast with the flour.
- Heat butter and the last 1 tablespoon of oil in a pan.
- Brown chicken on all sides 5-10 minutes.
- Place into a hot oven for 15 minutes.
- Remove string before serving.
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Reviews
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Agreed..this was fantastic! I followed the recipe except I added fresh parmesan cheese before closing it. I also was skeptical about the 'flour only' batter..so I dredged in egg and then flour....deliously moist. Definite keeper and the sauce is a must!!! you and look up marsala sauce in recipezaar and it goes great with this!!!
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Very good! Our cupboard was bare of mushrooms, so we added a bit more spinach. We also added a thin slice of Black Forest ham and a thin slice of Swiss cheese before rolling. While the chicken was finishing up in the oven, we deglazed the pan, then made a sauce with Dijon mustard and a touch of heavy cream. Sliced diagonally and served over a bed of wide egg noodles with fresh herbs, topped with the mustard cream, we agree that this is elegant enough for company!
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This is a very tasty moist lovely chicken recipe - Can you tell we loved it? One thing! I really massacred the chicken when I was pounding it - it was still a wee bit frozen - there were some thin spots so be kind when you are pounding yours. I didn't bake it. The chicken was so thin that it cooked perfectly in the pan. I only used a spray of mazola, The combination in the stuffing is wonderful Thanks Rita for a real winner - Looks great and tastes Mmmmmmm
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey