Sunday, October 17, 2010

Spinach and Mushroom Stuffed Chicken Breasts

This is a decadent, warming recipe--and it is easy to prep ahead of time. I sometimes make the stuffing on a weekend day and keep it in the fridge for nights when I want a delicious dinner, but don't have a lot of time to cook.

Spinach and Mushroom Stuffed Chicken Breasts
Alexandra Rogers 

3 cups of washed (and dried) spinach leaves
1/2 cup sliced baby portabella mushrooms
1 clove of garlic, finely minced
Enough olive oil to coat the bottom of the pan
2 teaspoons lite sour cream
1/2 cup grated parmesan
1/4 cup breadcrumbs
salt and pepper to taste

2 boneless, skinless chicken breasts
Salt and pepper to season
enough oil to coat the bottom of the saute pan

Preheat oven to 350ºF. Remove chicken breasts from fridge and set aside. 

Coat a small saute pan with olive oil and place on medium-high heat. Once oil is hot, drop the sliced mushrooms into the pan, making sure they are evenly distributed (you should hear them sizzle when they touch the pan). Let cook, stirring occasionally for approximately 3 minutes. Add the garlic to the pan, and cook mixture for 2 more minutes. Put the mushroom and garlic mixture into a small mixing bowl, and add a little more oil to the pan--again, only enough to thinly coat the bottom. Saute 3 cups of packed fresh spinach leaves until they just wilt. Add the spinach to the mushrooms and garlic in the mixing bowl. Let mixture cool. 

While the vegetables are cooling, shred 1/2 cup of Parmesan cheese and ready the sour cream and breadcrumbs. Add Parmesan, breadcrumbs and sour cream to the spinach and mushrooms and stir thoroughly. Set aside.

Season the chicken breasts with salt and pepper. With a small knife, cut the chicken breasts open (lengthwise) like a pita pocket. Put half of the reserved stuffing into each chicken breast, make sure the stuffing is well tucked into the chicken breast. 

Coat the bottom of an oven safe pan with olive or vegetable oil and place the pan on medium heat. Once the pan is hot, carefully place the chicken breasts in the pan. Saute for approximately 3 minutes and flip--cook for another 3-4 minutes (just enough to brown each side), take pan off of stove and place directly in the oven. Let cook for 5-7 minutes in oven, or until the juices run clear when chicken is pierced with a fork or knife. Serve immediately with a side of your choice.

1 comment:

  1. That looks saucy and yummy. I've been in the search for some easy chicken breast recipes and this one is the best fit too. Thanks!


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