Mushroom-Spinach Stuffed Chicken Breasts

Mushroom-Spinach Stuffed Chicken Breasts
Mushroom-Spinach Stuffed Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    pound fresh mushrooms

  • 1/2

    pound fresh spinach

  • 4

    boneless skinless chicken breast halves - (4 oz ea)

  • 4

    tablespoons olive or vegetable oil

  • 1

    garlic clove crushed

  • 1/2

    teaspoon oregano leaves crushed

  • 3

    tablespoons dry white wine

  • 1

    teaspoon chopped fresh parsley

  • 1

    pinch freshly-ground black pepper

Directions

Preheat oven to 375 degrees. Rinse, pat dry and chop mushrooms (makes about 2 cups); set aside. Wash spinach; place in a saucepan. Cook, covered, only with the water clinging to the leaves until barely wilted. Drain well, squeezing out excess water; chop (makes 1/2 cup); set aside. In large skillet heat 2 tablespoons of oil until hot. Add onion and reserved mushrooms; saute until almost tender, about 4 minutes. Add garlic, oregano, black pepper and reserved spinach; cook and stir for 1 minute; set aside to cool. Meanwhile flatten each chicken breast by placing between 2 sheets of waxed paper or plastic wrap and pounding with a mallet or rolling pin until about 1/4-inch thick. Spoon 1/4 of the mushroom mixture onto center of each chicken breast. Roll lengthwise; secure with toothpicks. Repeat with remaining chicken breasts. Place in a 9 inch square shallow baking pan. Combine wine with remaining 2 tablespoons olive oil; spoon over chicken. Bake, uncovered, basting frequently, until chicken is tender, 15 to 20 minutes. Sprinkle with chopped parsley before serving. Serve with lemon wedges, if desired. This recipe yields 4 servings.

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