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Receta Spinach And Mushroom Stuffed Chicken Breasts
by Global Cookbook

Spinach And Mushroom Stuffed Chicken Breasts
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Ingredientes

  • 4 x boneless skinless chicken breasts - (6 ounce ea)
  •     Plastic food storage bags or possibly waxed paper
  • 1 pkt frzn minced spinach - (10 ounce)
  • 2 Tbsp. butter
  • 12 sm crimini or possibly button mushroom caps
  • 2 x garlic cloves cracked
  • 1 sm shallot quartered
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. part-skim ricotta cheese
  • 1/2 c. grated Parmigiano or possibly Romano
  • 1/2 tsp fresh-grated or possibly grnd nutmeg
  •     Toothpicks as needed
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/2 c. white wine
  • 1 c. chicken broth

Direcciones

  1. Place breasts in the center of a plastic food storage bag or possibly 2 large sheets of waxed paper. Lb. out the chicken from the center of the bag outward using a heavy-bottomed skillet or possibly mallet. Be hard but controlled with your strokes.
  2. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out till very dry. Transfer to a medium-mixing bowl.
  3. Place a nonstick skillet over moderate heat. When skillet is warm, add in butter, mushrooms, garlic and shallot. Season with salt and pepper and saute/fry 5 min. 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 in 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.
  4. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add in 3 Tbsp. oil to the pan, 3 turns of the pan. Add in breasts to the pan and brown on all sides, cooking chicken 10 to 12 min. The meat will cook quickly because it is thin.
  5. Remove breasts; add in 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 till ready to serve.
  6. Remove toothpicks. Serve breasts whole or possibly, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or possibly sliced stuffed breasts with generous spoonfuls of the sauce.
  7. This recipe yields 4 servings.