Tender Stuffed Chicken Breast Filled With Mushrooms Spinach Food

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CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS



Chicken Breasts Stuffed With Spinach and Mushrooms image

This is actually a recipe from Rachael Ray, and it is sooooo DELICIOUS that I just had to share it with all of you.

Provided by Alan Leonetti

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

4 whole boneless skinless chicken breasts
toothpick
1 (10 ounce) package frozen chopped spinach
2 tablespoons butter
12 small mushroom caps (crimini or button)
2 garlic cloves, cracked or 1/4 teaspoon garlic powder
1 small shallot (quartered)
salt and pepper, to taste
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano-reggiano cheese
1/2 teaspoon ground nutmeg
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine (not cooking wine)
1 cup chicken broth

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.

CHICKEN BREASTS STUFFED WITH MUSHROOMS & SPINACH WITH COGNAC SAUCE



Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce image

Make and share this Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces portabella mushrooms, roughly chopped
4 ounces shiitake mushrooms, roughly chopped
4 tablespoons butter
4 ounces shallots, roughly chopped
2 cloves garlic, chopped
3 tablespoons cognac
2 quarts well-washed spinach
1 pinch nutmeg
4 boneless skinless chicken breasts
salt and pepper
1/4 cup dry white wine
4 tablespoons clarified butter
1 quart strong brown chicken broth
2 tablespoons cognac
1 tablespoon lemon juice
3 tablespoons heavy cream
1 tablespoon butter
salt and pepper

Steps:

  • For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.
  • Sauté in a pan with butter.
  • Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
  • Cook mixture slowly over medium heat until moisture has evaporated.
  • Deglaze the pan with the cognac, add salt and pepper to taste.
  • Cook a few minutes to evaporate the cognac.
  • Put spinach in a pan with only as much water as clings to the leaves.
  • Cover and cook only until leaves start to wilt.
  • Cool until you can handle the spinach, then wring out in a towel to remove moisture.
  • Chop finely by hand and add to the mushroom mixture with the nutmeg.
  • Pre-heat oven to 400º F degrees.
  • Pound chicken breasts flat and season with salt and pepper.
  • Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
  • Roll up tightly.
  • Place some clarified butter in the bottom of an oven-proof pan.
  • Add chicken and top with wine and remaining butter.
  • Cook for 20 minutes.
  • Let rest before carving.
  • For the sauce, reduce the chicken stock until it is syrupy.
  • Add remaining ingredients.
  • Spoon over sliced chicken rolls.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

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
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • 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.

TENDER STUFFED CHICKEN BREAST FILLED WITH MUSHROOMS, SPINACH



Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach image

This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.

Provided by Rita1652

Categories     Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour

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.

CHICKEN BREASTS STUFFED WITH MUSHROOMS AND SPINACH



Chicken Breasts Stuffed with Mushrooms and Spinach image

Categories     Chicken     Mushroom     Bake     Almond     Spinach     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

1/2 cup butter, room temperature
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 1/2 cups chopped mushrooms (about) 4 1/2 ounces)
1 1/2 cups chopped fresh spinach
3/4 cup finely ground almonds (about 3 ounces)
1/2 cup sour cream
6 boneless chicken breast halves with skin

Steps:

  • Mix first 4 ingredients in small bowl until smooth. Season garlic butter to taste with salt and pepper.Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using
  • Melt 2 tablespoons garlic butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender and all liquid evaporates, about 3 minutes. Add spinach; sauté until just wilted, about 1 minute. Transfer mixture to medium bowl. Cool 30 minutes. Stir in ground almonds and sour cream. Season stuffing with salt and pepper.
  • Run fingers between chicken skin and meat to loosen (do not remove skin). Spread 2 teaspoons garlic butter under skin over meat of each chicken breast. Spoon 2 generous tablespoons stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hours ahead. Cover and refrigerate)
  • Preheat oven to 350°F. Bake until chicken is cooked through, about 30 minutes. Transfer chicken to platter.

RACHAEL RAY SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts image

Make and share this Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by Nikki S

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

24 ounces boneless skinless chicken breasts
10 ounces frozen chopped spinach
2 tablespoons butter
12 small mushrooms, caps (crimini or button )
2 garlic cloves, cracked
1 small shallot, quartered (or 1/2 white or spanish onion)
salt
pepper
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano or 1/2 cup romano cheese, a couple of handfuls
1/2 teaspoon ground nutmeg
toothpick
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

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.

Nutrition Facts : Calories 516.7, Fat 26.4, SaturatedFat 12.2, Cholesterol 148.3, Sodium 516.5, Carbohydrate 12.5, Fiber 2.7, Sugar 1.9, Protein 52

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