Chicken Breasts Stuffed with Mozzarella, Mushrooms and Spinach

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This is a great recipe for a special dinner, or lunch. It can easily be doubled or tripled if you are serving more people.

Helga

Spinach stuffed Chicken

A Foodies’ Kitchen original Recipe
Serves: 2

Ingredients:
2 boneless chicken breasts
1 bag of spinach leaves
2 garlic cloves, minced
¼ cup red onion, chopped
Salt
Pepper
A pinch of nutmeg
1 Portobello mushroom, sliced.
¼ cup Mozzarella cheese, enough to sprinkle on the chicken breast
Powdered Thyme
Olive oil

Sauce:

½ cup chopped shallots
1 cup white wine
1 cup heavy cream
1 cup chicken stock
Salt and pepper to taste
1 bay leaf

Procedure, To make the filling and assemble the rolls:

1. In a large pan, heat olive oil. Add the garlic cloves, red onion and spinach. Sprinkle with salt and pepper to taste, add a pinch of nutmeg. Nutmeg can overpower and ruin a dish, so use only a pinch! You can always add more if you want.Once the spinach has cooked, set it aside.
2. Open up the chicken breast, and use a meat pounder (or wooden rolling pin) to thin it out.
3. In the middle of the opened chicken breast, place the spinach, two slices of portabella mushroom, sprinkle the cheese, drizzle a little bit of olive oil, sprinkle thyme, salt and pepper to taste.
4. Roll the chicken breast and secure it with a toothpick.
5. Heat oil in a large skillet, brown the chicken rolls on all sides, about 4 minutes per side. Remove the rolls from the pan and set aside.

For the sauce:

1. In the same pan you used to brown the chicken rolls, add a bit more oil, about 1 tablespoon, then add the chopped shallots, let them cook for about 3 min. Add the wine and let the alcohol evaporate for a few minutes,  scrape the pan to get all the flavor, then add the cream, chicken stock, bay leaf, salt and pepper to taste. Let the sauce cook for about 8 minutes, uncovered.
2. Cut the chicken breasts into slices and assemble on a plate, drizzle sauce over them.

Serve with asparagus, and mashed potatoes.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)