Spinach and Mushroom Stuffed Chicken Breasts
This recipe guides you through creating elegant spinach and mushroom stuffed chicken breasts. Chicken is pounded thin, filled with a savory ricotta, spinach, and mushroom mixture, then pan-seared to a golden finish. The dish is completed with a rich, flavorful pan sauce made in the same skillet, resulting in a sophisticated and satisfying meal.
Equipment
- 1 Meat Mallet or Heavy-Bottomed Skillet For pounding chicken breasts evenly.
- 1 Large Nonstick Skillet Essential for sautéing vegetables, browning chicken, and preparing the pan sauce.
- 1 Food Processor For finely grinding sautéed mushrooms, garlic, and shallots for the stuffing.
- 1 Mixing Bowl For combining the stuffing ingredients.
- 1 Whisk Crucial for making a smooth roux and pan sauce.
Ingredients
Main
- 4 boneless skinless chicken breasts, 6 ounces
- Large plastic food storage bags or waxed paper
- 1 package 10 ounces, frozen chopped spinach
- 2 tablespoons 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 teaspoon fresh grated or ground nutmeg
- Toothpicks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Instructions
- 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.
Notes
1. Thoroughly wring out the spinach: This is critical. Excess moisture will make your stuffing watery and potentially cause the chicken to steam rather than brown properly. Use a clean kitchen towel and twist vigorously. 2. Do not overfill the chicken: A moderate mound of stuffing is sufficient to ensure the breast can be rolled and secured without bursting during cooking. 3. Achieve good browning: Take the time to properly brown the chicken on all sides. This develops a rich, savory crust (Maillard reaction) that significantly enhances flavor. 4. Build a smooth sauce: Whisk the flour into the melted butter completely to create a smooth roux before adding liquids to prevent lumps. Deglaze the pan with wine to capture all the flavorful fond.