Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Tool Shop

Rated: 4 stars out of 5Rate itRead users' reviews (218)

RECIPE
COMMENTS & REVIEWS(218)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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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

Directions

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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Comments & Reviews

recipe Spinach and Mushroom Stuffed Chicken Breasts
Kate Arlington, VA 11-25-2009
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Husband Loved It, So Did I
Rated: 5 stars out of 5

I made it two nights ago and used a little more mushrooms than what the recipe called for and white onions.
recipe Spinach and Mushroom Stuffed Chicken Breasts
Sabrina Rancho Cucamonga, CA 11-18-2009
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Will try again with minor changes.
Rated: 4 stars out of 5

I think I will try a different cheese next time. Ricotta does not seem to add much flavor. Also will put more mushrooms and... less spinach. Otherwise the flavors were there. Chicken took much longer to cook than stated so will pound thinner next time around.Read more
recipe Spinach and Mushroom Stuffed Chicken Breasts
Jeffrey Philadelphia, PA 09-01-2009
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Pure Perfection!!!!!
Rated: 5 stars out of 5

I simply love this recipe. It mixes an array of flavors that simply mely in your mouth and gel together amazingly..... JUst a... minor tweak to the recipe that I have found enhances the meal and makes it a little bolder. I used the white onion simply because I dont have any shallots, but also adventure with you food and you will not be disappointed. I used Worchestershire Sauce, you can also use Soy Sauce and It will take your sauce to the next level. take the juice of 1 lime and the zest of a half a lemon and you are in chicken exstacy. Serve this with fresh string beans or steamed broccolli and some Garlic Sour Cream Mashed potatoes with cheddar Cheese, and it is sure to please.... It has surprisingly became my most requested dish...... try this little tips and see if they work for you Good Eats!!!!Read more
recipe Spinach and Mushroom Stuffed Chicken Breasts
Adrian portland, OR 08-31-2009
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Good stuff!
Rated: 4 stars out of 5

I made this tonight for my friends and family and we all enjoyed it! I sliced 4 chicken breasts down the middle and pounded... them out to get more servings, cooked up some bacon (because the men weren't into just the spinach) and sauteed my finely chopped shallots and garlic in after. Nixed the nutmeg, added twice the amount of parm and finished off in the broiler with a slices of provalone and it was delicious! Served with a garden salad, steamed broccolli and garlic mashed potatoes!Read more
recipe Spinach and Mushroom Stuffed Chicken Breasts
Tabitha Clarksville, TN 08-25-2009
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Amazing!
Rated: 5 stars out of 5

I made this last night and it was DELICIOUS! I realized that simply pounding out the chicken was not going to make it flat... enough, so I butterflied the breasts and then pounded them slightly. I didn't have nutmeg so I used half the amount of cinnamon. I used a delicious Pino Griggio which was a nice pairing with the dish as well. I served it with parmesan buttered egg noodles and fresh green beans.Read more
recipe Spinach and Mushroom Stuffed Chicken Breasts
Erin Sherrills Ford, NC 08-20-2009
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Delicious!!!
Rated: 5 stars out of 5

I thought this recipe was great, definitely semi-time consuming, but well worth it. I changed a few things on the recipe: I... used fresh spinach instead of frozen, I HIGHLY recommend this, I simply sauted in the pain with fresh garlic. I also substituted a vidalia onion for the shallot and deleted the ricotta cheese and nutmeg altogether. I also chopped my mushrooms, onions and garlic before placing them in the skillet, this way I avoided using the food processor later on. I rolled my chicken breasts up like a pinwheel with the stuffing inside and secured with tootpicks. I browned 2 of the sides of the chicken in the skillet and then placed in a baking dish in oven at 350 degrees for 30 minutes to fully cook. In the meantime, I made the sauce using same ingredients but low sodium chicken broth and poured on top of chicken during last 5 minutes of baking. Hope you enjoy as much as my family did!Read more