Stuffed Chicken Breasts

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Stuffed Chicken Breasts
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Makes: 2 servings adjust

Directions

Ingredients

  • 2 Boneless Chicken Breasts

Step 1

Pound out the chicken from the center using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Ingredients

  • 5 cups Spinach, raw

Step 2

Sauté the spinach over a low heat until partially cooked. Drain off as much of the liquid as possible; optionally you can ring-twist your spinach in a kitchen towel until very dry.

Ingredients

  • Salt & Pepper, to taste
  • 2 cloves Garlic
  • 2 cups Sliced Mushrooms
  • 1⁄2 Onion

Step 3

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and onions. Season with salt and pepper and saute 5 minutes.

Ingredients

  • 1⁄2 cup Fresh Ricotta, part skim if available

Step 4

Transfer mushrooms, garlic, onions and spinach to the food processor. Pulse to grind and transfer to a mixing bowel. In mixing bowel, add cheeses. Stir to combine the stuffing. Return skillet to the stove over medium/high heat.

Ingredients

  • 2 tablespoons Olive Oil

Step 5

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons of oil to the pan. Add breasts to the pan and brown on all sides, cooking chicken 10-12 minutes. The meat will cook quickly because it is thin. Remove breasts. Remove toothpicks. Serve breasts whole or, remove from the pan, slice on an angle and fan out on dinner plates.
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