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Spinach and Mushroom Stuffed Chicken Breasts (Rachael Ray) Recipe

Spinach and Mushroom Stuffed Chicken Breasts (Rachael Ray) Recipe

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Spinach and Mushroom Stuffed Chicken Breasts (Rachael Ray)

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Ingredients:

Serving

4 boneless, skinless chicken breasts , 6 oz
large plastic food storage bags or waxed paper
1 package, 10 oz, frozen chopped spinach
2 tbsp 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 tsp fresh grated or ground nutmeg
toothpicks
2 tbsp extra-virgin olive oil
2 tbsp butter
2 tbsp flour
1/2 cup white wine
1 cup chicken broth

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.84 Kcal (2139 kJ)
Calories from fat	313.81 Kcal
		% Daily Value*
Total Fat	34.87g	54%
Cholesterol	101.3mg	34%
Sodium	770.57mg	32%
Potassium	683.36mg	15%
Total Carbs	15.96g	5%
Sugars	3.09g	12%
Dietary Fiber	3.56g	14%
Protein	30.13g	60%
Vitamin C	10.8mg	18%
Vitamin A	0.9mg	28%
Iron	2.2mg	12%
Calcium	294.4mg	29%

Amount Per 100 g
Calories	137.74 Kcal (577 kJ)
Calories from fat	84.61 Kcal
		% Daily Value*
Total Fat	9.4g	54%
Cholesterol	27.31mg	34%
Sodium	207.77mg	32%
Potassium	184.26mg	15%
Total Carbs	4.3g	5%
Sugars	0.83g	12%
Dietary Fiber	0.96g	14%
Protein	8.12g	60%
Vitamin C	2.9mg	18%
Vitamin A	0.2mg	28%
Iron	0.6mg	12%
Calcium	79.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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