Spinach Stuffed Chicken Breasts With Cheese-Tarragon Sauce

Recipe by JillAZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To make chicken:.
  • Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
  • Drain spinach and squeeze dry. Finely chop and add to pan.
  • Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
  • Preheat oven to 375 degrees.
  • Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
  • Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
  • Lift edges over the filling and secure with toothpicks.
  • Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
  • Pour wine over the chicken and sprinkle with paprika.
  • Bake for about 35 minutes or until filling is heated through and chicken is tender.
  • To make sauce:.
  • In a saucepan, melt butter over medium heat.
  • Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
  • Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
  • Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
  • Stir and cook until cheese is melted, about 1 minute.
  • Remove toothpicks from chicken breast halves.
  • Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
  • Pass the remaining sauce at the table.
Advertisement