Spinach and Mushroom Stuffed Chicken Breasts

Total Time:
35 min
15 min
20 min

4 servings

  • 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

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.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.3 331
This was amazing! Delicious item not reviewed by moderator and published
Made a few changes... for the stuffing i used shredded pepper jack instead of the ricotta. Added just enough kick. Also added more sliced mushrooms to the gravy. It was great! item not reviewed by moderator and published
It took forever, and it was bland. I will never try another Rachel Ray recipe again. I should have read the other comments before trying this. Ruined dinner party. item not reviewed by moderator and published
Very tasty even with a few modifications. Used fresh chopped spinach and skipped the mushrooms because I didn't have any on hand. No leftovers on this one!! item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
really tasty, yummy!!! item not reviewed by moderator and published
Takes a lot longer, a little bland so I added sour cream to my stuffing. But otherwise good recipe . item not reviewed by moderator and published
I think this will be my new recipe for my grandparents!!! item not reviewed by moderator and published
The stuffing was very, very bland the first time I made it, but I liked the idea so I tried again. When I sauteed the mushrooms I deglazed with white wine and some beef broth which added a lot of flavor, and I also added lemon zest and a little juice to the stuffing. This is most definitely not a 30 minute meal. I am excited to use my leftover stuffing again by adding breadcrumbs and stuffing a couple portobello mushrooms item not reviewed by moderator and published
I thought this was a little bland...it needed a kick of something. item not reviewed by moderator and published
I really believe that you didn't follow the instructions carefully. item not reviewed by moderator and published

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Make It 5 Ways: Chicken Breast