Food Network: Spinach and Mushroom Stuffed Chicken Breasts

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Spinach and Mushroom Stuffed Chicken Breasts
Recipe courtesy Rachael Ray

Ingredients
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg

Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Instructions
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.