Stuffed Chicken Breasts with White Wine Sauce

stuffed chicken breasts with wine sauceI love baby spinach in a salad, but the spinach we received in our box this week was a little too tough to eat raw. I’m not a fan of cooked spinach. (Sorry, just not my thing. Bad memories of elementary school hot lunch.) When I have to cook spinach, I’m always looking for some way to hide it in a dish.

This recipe for stuffed chicken breasts from Rachel Ray looked good. However, I did not want to fry the stuffed breasts. I wanted to make sure they were cooked through. I decided to alter the recipe a little, and bake them instead. The length of time it takes to bake these will depend on how thinly you pound your chicken.

Stuffed Chicken Breasts with White Wine Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 ounces of raw spinach
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 6 small mushrooms, chopped
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • ground black pepper
  • ⅓ cup grated Romano cheese
  • ½ teaspoon ground nutmeg
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup white wine
  • 1 cup chicken broth
Instructions
  1. Place spinach in a microwave safe casserole, add a couple of tablespoons of water. Cover and cook for 5 minutes. Cool slightly. Place in a towel and squeeze to remove all the excess moisture.
  2. While the spinach is cooking, heat oil in a skillet. Add mushrooms, onion, and garlic. Saute until vegetables are softened. Transfer cooked mushroom mixture into a food processor. Pulse until mixture is coarsely ground. Mix ground mushroom mixture and spinach. Add pepper, cheese, and nutmeg.
  3. Pound chicken breasts to about ½ inch thick. Spread ¼ of the mushroom mixture over each breast. Roll tightly and secure with a couple of toothpicks.
  4. Coat a baking dish with non stick cooking spray. Place stuffed breasts in the pan. Bake at 375 degrees until juices run clear, 45-55 minutes.
  5. While the chicken bakes, make the wine sauce. Melt butter in a small saucepan. Add flour and cook for 1 minute. Whisk in wine and cook another minute. Whisk in broth and And simmer until ready to serve. Pour over stuffed breasts.

I meant to put some dried fruit in the stuffing. Definitely will try that next time. This was quite tasty without it, though!

Happy eating!

Ruth

2 thoughts on “Stuffed Chicken Breasts with White Wine Sauce

  1. Candra

    Great post. My visitors have been asking about this, do you mind if I re-print this on my blog? I will of course give full credit to this site, and I will link to you if you like. Thanks.

    Reply

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