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Harun Mwau-Spinach And Mushroom Stuffed Chicken Breasts

Harun Mwau-Spinach and Mushroom Stuffed Chicken Breasts

Spinach and Mushroom Stuffed Chicken Breasts
 4 boneless, skinless chicken breasts,
 Large plastic food storage bags or waxed paper
 1 package, 10 ounces, frozen chopped spinach
 2 tablespoons pasture butter
 12 small mushroom caps
 2 cloves garlic, cracked
 1 small shallot, quartered
 Salt and freshly ground black pepper
 1 cup lowfat ricotta cheese
 1/2 cup grated parmesan cheese
 1/2 teaspoon fresh grated or ground nutmeg
 Toothpicks
 2 tablespoons extra-virgin olive oil
 2 tablespoons pasture butter
 2 tablespoons whole wheat pastry flour
 1/2 cup white wine
 1 cup low-sodium chicken broth

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.
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

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