Chicken Breasts Stuffed With Spinach and Mushrooms

Recipe by Alan Leonetti
READY IN: 35mins




  • You will also need: large plastic food storage bags or waxed paper.
  • Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
  • Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
  • Be firm and controlled with your strokes.
  • Defrost spinach in the microwave.
  • Transfer spinach to a kitchen or a piece of cheese cloth.
  • Twist towel around spinach and wring it out until the spinach is very dry.
  • Transfer the spinach to a medium size mixing bowl.
  • Place a non-stick skillet over medium heat.
  • When skillet is hot, add the butter, mushrooms, garlic and shallot.
  • Season with salt and pepper, and saute 5 minutes.
  • Transfer mushrooms, garlic and shallot to a 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 and nutmeg to the bowl.
  • Stir to combine the stuffing.
  • Return the 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 of extra-virgin olive oil to the skillet.
  • Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
  • The chicken will cook quickly, because it is thin.
  • Remove breasts.
  • Add butter and flour to the skillet.
  • Cook butter and flour 1 minute.
  • Whisk in the wine and reduce for another minute.
  • Whisk in the chicken broth, and then return the breasts to the skillet.
  • Reduce the heat and simmer until ready to serve.
  • Remove the toothpicks.
  • Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
  • Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.