Spinach Stuffed Chicken With Spinach Cream Sauce

Submitted by gailanng

"Spinach stuffed breasts with an easy to make spinach sauce."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 6

ingredients

• 6 large chicken breast halves, boneless and skinless
• fresh ground black pepper
• 1 (10 ounce) frozen chopped spinach, thawed, divided (1/2 for stuffing and 1/2 for sauce below)
• 1 egg, slightly beaten
• 6 prosciutto or 6 cooked ham, thinly sliced
• 2 -3 ounces monterey jack pepper cheese, cut into six 2x1/2-inch sticks
• 2 tablespoons butter, melted

• Sauted Spinach Cream Sauce

• 2 tablespoons butter
• 1 garlic clove, minced
• 0.5 (10 ounce) frozen chopped spinach (the 1/2 left over from recipe above)
• 2 tablespoons whipping cream
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

directions

1. Preheat oven to 375 degrees.
2. Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
3. Firmly squeeze spinach until well drained and practically dry. (I wrap in clean kitchen towel and wring moisture out.) In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)
4. For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto or . Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
5. Bake, uncovered, in a preheated oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees). Remove toothpicks. Meanwhile, prepare Spinach Cream Sauce.
6. To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
7. Sautéed Spinach Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute; add the remaining chopped spinach. Cook and stir for 5 minutes. Add whipping cream, kosher salt and freshly ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

Reviews

[Kara N.]

I found this recipe because I was looking for a spinach cream sauce, so I haven't actually made the stuffed chicken part. BUT the sauce was great and super easy and fast to make. I used the same proportions and I had to substitute milk instead of cream. (I'm a poor college student, that hasn't gone food shopping yet this week.) It was a little watery because of that so I added a pinch of flour to make it a little thicker. Even this way, it was a great sauce. Next time I'm going to definitely try it with cream, and I think it will be perfect! Exactly the flavors I was looking for too.

 

[Jen T]

I scaled this back for the two of us and it worked out fine. DH doesn't often say let's give this a 5*. Well done for posting this 'dish fit for company'. I served ours with chunky honeyed carrots and smashed potatoes.<br/>Made for NZ/Australia swap May 2011