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Spinach and Mushroom Stuffed Chicken




Source of Recipe


Jennifer Kovach


List of Ingredients




1/3 c finely chopped white onion
1 t dried crushed oregano
3 t minced garlic
6 T butter
4 c chopped spinach
1 c finely chopped mushrooms
5 T romano
5 T white cooking wine
4 oz. cream cheese (low-fat is fine)
1/2 c seasoned bread crumbs
6 boneless skinless chicken breasts
2 T flour, as needed

Sauce:
1/3 c heavy cream 1/4 c chicken broth
3 T white cooking wine
1 T lemon juice
1 t grainy mustard
1 t minced shallot
1 T flour, if necessary

Recipe



Sauté onion, oregano and half of garlic in 4 T of butter. Add spinach and mushroom and cook until spinach is wilted. Remove from heat.
Stir in Romano cheese, 3 T of the white wine, and cream cheese. Mix in breadcrumbs. Set stuffing aside for several hours to cool and allow flavors to blend. (Can make the stuffing a day in advance)

Pound chicken breasts to flatten; sprinkle with salt, pepper and garlic powder. Divide stuffing and place in center of each breast. Wrap chicken around stuffing to form roll. Secure with toothpicks or string. Lightly dust stuffed breasts with flour. Sauté breasts in remaining 2 T butter in skillet until browned; remove chicken to baking dish and bake at 350°F for 20 min.

While chicken is baking, add cream, stock, white wine, lemon juice, mustard, remaining garlic, shallots, and salt and pepper to taste to the pan juices; cook until sauce is slightly thickened, adding additional flour if necessary.

Cut each breast into several round slices (so you can see the stuffing inside) Drizzle sauce over chicken.