I 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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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!