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 (216)

RECIPE
COMMENTS & REVIEWS(216)

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
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
recipe Spinach and Mushroom Stuffed Chicken Breasts
Dev fhyf, AL 08-18-2009
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Made this MANY times! HERE ARE SOME TIPS:
Rated: 5 stars out of 5

Okay I read some recent reviews & here is what I do & hopefully my suggestions will help. First, Naomi I think by using a... white onion you won't even tell the difference & if you can't find a shallot then no biggie; it will still tast great! I usually get fillets, but I still pound them out w/ my cheapo meat pounder from IKEA. When making the stuffing, I use 3 cloves of garlic & white mushrooms. After sauteeing I put everything in my blender & pulse a couple times (you want it kind of chunky, NOT PUREEED!) FYI: I ALWAYS have leftover stuffing (enough for a whole other package of chicken, YAY YUMMY LEFTOVERS!), so please don't feel the need to use all the stuffing on your chicken; this will cause it to be OVER stuffed & leak too much. I usually use 3-4 toothpicks to keep the chicken intact. I sautee the chicken in the same pan I just used for the stuffing (no need to clean it), put your EVOO in & brown the chicken on all sides until it's golden & you see no visible pink (maybe 10-14 min). For safety, I pop the cooked chicken onto a foiled lined cookie sheet & put them in a preheated 350 degree oven for 5-7 min; so it cooks all the way through. When making the sauce keep all the little bits of spinach stuffing in the pan (they make the sauce very flavorful). I put the butter & the flour in the pan & get a flat edged spoon & fricken scrape all the little bits stuck to the bottom of the pan & I continue to do this after I pour the wine it (I use plain old dry white wine). Then wisk the chicken broth it & TA-DA, both your sauce & chicken will be done! I serve this with couscous & veggies! If you like garlic, spinach, mushroom, & white wine, this recipe is for you! Read more
recipe Spinach and Mushroom Stuffed Chicken Breasts
Naomi Forest, MS 07-29-2009
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I want to make this receipe
Rated: 5 stars out of 5

I want to make this receipe and I was looking at everyones reviews. I have noticed that some liked the sauce but others did... not. Can you tell me the best wine to use and how long I need to let it simmer to get the alcohol out. Also, what is a shallot and if I like onions what would be the difference in using an onion instead. Thank you for your help. Please email me at hammersharkbite07@yahoo.comRead more