Chicken Breasts Stuffed With Mushrooms And Spinach Recipes

Steps:

• In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper., Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. , In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.

Steps:

• You will also need: large plastic food storage bags or waxed paper.
• Place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• Pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• Be firm and controlled with your strokes.
• Defrost spinach in the microwave.
• Transfer spinach to a kitchen or a piece of cheese cloth.
• Twist towel around spinach and wring it out until the spinach is very dry.
• Transfer the spinach to a medium size mixing bowl.
• Place a non-stick skillet over medium heat.
• When skillet is hot, add the butter, mushrooms, garlic and shallot.
• Season with salt and pepper, and saute 5 minutes.
• Transfer mushrooms, garlic and shallot to a food processor.
• Pulse to grind the mushrooms, and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
• Add ricotta and grated cheese and nutmeg to the bowl.
• Stir to combine the stuffing.
• Return the skillet to the stove over medium-high heat.
• Place a mound of stuffing on each breast, and wrap and roll breast over the stuffing.
• Secure breasts with toothpicks.
• Add 3 Tablespoons of extra-virgin olive oil to the skillet.
• Add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• The chicken will cook quickly, because it is thin.
• Remove breasts.
• Add butter and flour to the skillet.
• Cook butter and flour 1 minute.
• Whisk in the wine and reduce for another minute.
• Whisk in the chicken broth, and then return the breasts to the skillet.
• Reduce the heat and simmer until ready to serve.
• Remove the toothpicks.
• Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
• Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
• Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
• Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Steps:

• Mix first 4 ingredients in small bowl until smooth. Season garlic butter to taste with salt and pepper.Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using
• Melt 2 tablespoons garlic butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender and all liquid evaporates, about 3 minutes. Add spinach; sauté until just wilted, about 1 minute. Transfer mixture to medium bowl. Cool 30 minutes. Stir in ground almonds and sour cream. Season stuffing with salt and pepper.
• Run fingers between chicken skin and meat to loosen (do not remove skin). Spread 2 teaspoons garlic butter under skin over meat of each chicken breast. Spoon 2 generous tablespoons stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hours ahead. Cover and refrigerate)
• Preheat oven to 350°F. Bake until chicken is cooked through, about 30 minutes. Transfer chicken to platter.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
• Season with thyme, rosemary, salt, and pepper and allow to cool.
• Place chicken between plastic wrap and pound thin.
• Season both sides of breast with salt and pepper.
• Add egg to stuffing and place half the stuffing in each breast.
• Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
• Dredge each of the chicken breast with the flour.
• Heat butter and the last 1 tablespoon of oil in a pan.
• Brown chicken on all sides 5-10 minutes.
• Place into a hot oven for 15 minutes.
• Remove string before serving.

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Steps:

• In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix., Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks. , In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish. , Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks.

Steps:

• Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
• Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
• Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
• Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
• Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
• Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.

Steps:

• Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Steps:

• Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
• Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with foil. Mix garlic powder, onion powder, and paprika together in a small bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add onions and garlic and saute for 1 minute.
• Set aside 1/3 of the mushrooms for garnish; add remaining mushrooms to the skillet and season with salt. Saute until soft, 2 to 3 minutes. Add wine and cook for 1 to 2 minutes, scraping any browned bits of food off the bottom of the pan with a spoon. Add parsley and pepper, then mix in just enough bread crumbs to bind. Remove from the heat.
• Cut a slit in each chicken breast to form a pocket. Stuff mushroom mixture into each pocket. Season one side of each breast with salt, then with the 1/2 of the spice mixture.
• Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken breasts, seasoned-sides down, in the hot skillet and let them brown for about 2 minutes. Season the tops with the remaining spice mixture, flip, and brown for 2 more minutes. Transfer to the prepared baking tray.
• Spoon reserved mushrooms over the chicken breasts, then pour condensed soup over top.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).