Spinach And Mushroom Stuffed Chicken Breasts Recipe 435 Food

SPINACH MUSHROOM STUFFED CHICKEN BREAST

Steps:

• Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
• To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
• Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
• Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.

SPINACH-MUSHROOM STUFFED CHICKEN

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper., Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. , In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.

CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS

Steps:

• You will also need: large plastic food storage bags or waxed paper.
• Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• Be firm and controlled with your strokes.
• Defrost spinach in the microwave.
• Transfer spinach to a kitchen or a piece of cheese cloth.
• Twist towel around spinach and wring it out until the spinach is very dry.
• Transfer the spinach to a medium size mixing bowl.
• Place a non-stick skillet over medium heat.
• When skillet is hot, add the butter, mushrooms, garlic and shallot.
• Season with salt and pepper, and saute 5 minutes.
• Transfer mushrooms, garlic and shallot to a 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 and nutmeg to the bowl.
• Stir to combine the stuffing.
• Return the 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 of extra-virgin olive oil to the skillet.
• Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• The chicken will cook quickly, because it is thin.
• Remove breasts.
• Add butter and flour to the skillet.
• Cook butter and flour 1 minute.
• Whisk in the wine and reduce for another minute.
• Whisk in the chicken broth, and then return the breasts to the skillet.
• Reduce the heat and simmer until ready to serve.
• Remove the toothpicks.
• Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

RACHAEL RAY SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl.
• Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for 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 stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Place each chicken breast half between two slices of plastic wrap and pound with meat mallet until 1/4 inch thick.
• Preheat oven to 350°F.
• Pat spinach dry with paper towels.
• Combine spinach, Parmesan, lemon peel and black pepper in a large bowl.
• Spray a small nonstick skillet with cooking spray; add mushrooms.
• Cook over medium heat 3-4 minutes or until tender, stirring frequently.
• Arrange 1 1/2 slices of turkey ham over each chicken breast.
• Spread each with 1/4 of spinach mixture.
• Top each with 1/4 of mushrooms.
• Beginning with longer side, roll chicken tightly; tie with kitchen string or secure with toothpicks.
• Place rolls in 9-inch square baking pan, seam side down.
• Lightly spray chicken with cooking spray.
• Pour grape juice over chicken rolls.
• Bake 30 minutes or until chicken is no longer pink.
• Remove string or toothpicks; cut rolls int 1/2-inch diagonal slices.
• Arrange on plate; pour pan juices over chicken.

SPINACH-STUFFED CHICKEN BREASTS

Steps:

• Prepare grill.
• In medium sized skillet heat 1 tbsp oil over medium high heat.
• Add onion and red pepper; saute 5 minutes.
• Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
• Remove from heat; let cool slightly.
• Stir in cheese.
• For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
• In each breast, cut a pocket horizontally through thicker side.
• Fill each with 3-4 tbsp spinach stuffing.
• With 2 toothpicks, secure pocket closed.
• With fingers, spread rub on both sides of each chicken breast.
• Grill 10-12 minutes per side or till thermometer registers 170.

CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
• Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
• Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
• Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
• Add fresh spinach and cook til wilted.
• Season with fresh pepper and salt.
• Plate veggie saute and place chicken on top.
• Garnish with fresh parmesan on top!

TENDER STUFFED CHICKEN BREAST FILLED WITH MUSHROOMS, SPINACH

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
• Season with thyme, rosemary, salt, and pepper and allow to cool.
• Place chicken between plastic wrap and pound thin.
• Season both sides of breast with salt and pepper.
• Add egg to stuffing and place half the stuffing in each breast.
• Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
• Dredge each of the chicken breast with the flour.
• Heat butter and the last 1 tablespoon of oil in a pan.
• Brown chicken on all sides 5-10 minutes.
• Place into a hot oven for 15 minutes.
• Remove string before serving.