Best 2 Spinach And Mushroom Stuffed Chicken Breasts Recipes
Indulge in a culinary journey with our delectable Spinach and Mushroom Stuffed Chicken Breasts, a symphony of flavors that will tantalize your taste buds. This dish is a perfect blend of tender chicken, savory spinach, earthy mushrooms, and a creamy sauce that harmoniously come together to create a mouthwatering experience. But that's not all; our article also features a collection of other irresistibly delicious chicken recipes that will cater to every palate and occasion. From the succulent Chicken Florentine, bursting with the freshness of spinach and the nutty flavor of pine nuts, to the tantalizing Chicken Piccata, a classic Italian dish that combines tangy lemon and capers, these recipes promise to transport you to culinary heaven. Get ready to embark on a gastronomic adventure as we guide you through the art of preparing these extraordinary chicken dishes.
Here are our top 2 tried and tested recipes!
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS
For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the 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 to the bowl and the nutmeg. Stir to combine the stuffing. Return your 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 oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 18
Steps:
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the 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 to the bowl and the nutmeg. Stir to combine the stuffing. Return your 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 oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Tips:
- To ensure the chicken breasts are cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing them from the oven.
- If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into the thickest part of the breast. If the juices run clear, the chicken is cooked.
- For a crispier crust, brush the chicken breasts with melted butter or olive oil before baking.
- If you want to add more flavor to the stuffing, you can add some chopped fresh herbs, such as parsley, thyme, or rosemary. You can also add some grated Parmesan cheese or crumbled feta cheese.
- To make the dish more colorful, you can use a variety of vegetables in the stuffing, such as bell peppers, zucchini, or carrots.
- If you're short on time, you can use pre-cooked chicken breasts. Just make sure to heat them through before serving.
Conclusion:
Spinach and mushroom stuffed chicken breasts are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are juicy and flavorful, and the spinach and mushroom stuffing is creamy and savory. This dish is sure to be a hit with your family and friends.
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