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Ingredientes
- 4 boneless, skinless chicken breasts (6 ounces each)
- 1 package frozen chopped spinach (10 ounces)
- 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 Reggiano or Romano cheese
- 1/2 teaspoon nutmeg, fresh grated or ground
- Toothpicks
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Direcciones
- Place breasts in the center of a plastic food storage bag or two 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 shallots. Season with salt and pepper and sauté 5 minutes.
- Transfer mushrooms, garlic and shallots to the food processor, and pulse to grind.
- Add the mushroom mixture to the spinach. Add ricotta, grated cheese and nutmeg to the bowl, and 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 olive oil to the pan, three turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10-12 minutes. The meat will cook quickly because it is thin.
- Remove breasts; add butter and flour to the pan. Cook butter and flour for a minute, and then 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 slice on an angle and fan out on dinner plates. Top stuffed chicken with generous spoonfuls of the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 225 | 70% |
| Total Fat 25.54g | 32% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 399mg | 17% |
| Potassium 466mg | 13% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.29g | 1% |
| Protein 10.93g | 17% |
