| Recipe Name: | Spinach & Mushroom Stuffed Chicken Breast |
| Category: | Main Dish |
| Notes: | Rachel Ray |
| Ingredients: | 4 boneless skinless chicken breasts (6oz each)
1 pkg frozen chopped spinach, thawed
2T butter
12 small mushroom caps
2 cloves garlic, crushed
1 small shallot, quartered
salt & pepper
1c skim rocotta cheese
1/2 c grated parmigiano/romano cheese
1/2 tsp nutmeg
2T olive oil
Sauce:
2T butter
2T flour
1/2 c white wine
1c chicken broth |
| Directions: | Pound breast between wax paper until thin.
Place spinach in kitchen towel and wring out until dry. transfer to mixing bowl.
Heat nonstick skillet and add butter, mushrooms, garlic and shallot. Season with salt & pepper. Saute 5 min.
Transfer mushroom mixture to food processor. Pulse to grind and add to spinach bowl to combine. Add ricotta, parmesean, and nutmeg. Stir to combine stuffing.
Place a mound of stuffing on each breast and wrap breast around stuffing. Secure with toothpicks. Add 3 T olive oil to skillet. Add breasts to pan and brown on all sides, 10 -12 minutes.
Remove breasts and add butter & flour to pan. whisk in wine and reduce 1 minute. Whisk in broth & return breasts to pan. Reduce heat & simmer until ready to serve. Remove toothpicks.
WW Points 12 each |