Stuffed Chicken Breasts with White Wine Sauce
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 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
  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.
Recipe by Cooking with Veggies at