Spinach-Mushroom Stuffed Chicken |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen. Ingredients:
1 cup sliced fresh mushrooms |
2 tablespoons finely chopped onion |
1 garlic clove, minced |
2 tablespoons butter |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/4 cup julienned sweet red pepper (2-in. pieces) |
1/2 cup finely shredded swiss cheese |
1/4 cup seasoned bread crumbs |
1/2 teaspoon grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 bone-in chicken breast halves with skin |
2 cups white wine or chicken broth |
1 cup heavy whipping cream |
1/2 teaspoon dijon mustard |
Directions:
1. 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 peel, salt and pepper.
2. Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
3. 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. Yield: 8 servings.
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