Rachael Ray Spinach And Mushroom Stuffed Chicken Breasts Recipes

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RACHAEL RAY SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

Make and share this Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts recipe from Food.com.

Provided by Nikki S

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17



Rachael Ray Spinach and Mushroom Stuffed Chicken Breasts image

Steps:

  • Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl.
  • Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for 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 stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.

Nutrition Facts : Calories 516.7, Fat 26.4, SaturatedFat 12.2, Cholesterol 148.3, Sodium 516.5, Carbohydrate 12.5, Fiber 2.7, Sugar 1.9, Protein 52

24 ounces boneless skinless chicken breasts
10 ounces frozen chopped spinach
2 tablespoons butter
12 small mushrooms, caps (crimini or button )
2 garlic cloves, cracked
1 small shallot, quartered (or 1/2 white or spanish onion)
salt
pepper
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano or 1/2 cup romano cheese, a couple of handfuls
1/2 teaspoon ground nutmeg
toothpick
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

CHICKEN AND HAM ROLLS WITH SPINACH

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Chicken and Ham Rolls with Spinach image

Steps:

  • Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
  • Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.
  • Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer. Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.
  • Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
  • To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.
  • *Ask butcher to butterfly the breasts into large cutlets for you. This is a real time-saver! If a butcher is not available to you, cut into each breast from the fatter side and work across the breast, leaving them attached at the opposite side. Open the breast up and pound lightly with a mallet to about a 1/4-inch thickness. Also, in many supermarkets chicken cutlets are available in packages. They are small pieces of thinly sliced breast meat. Simply adapt the method and make 2 small roll-ups rather than 1 large roll up per portion.

4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets*
Salt and pepper
2 tablespoons chopped sage leaves
8 slices prosciutto, other deli sliced meat that is not smoked may be substituted
1/2 pound fontina cheese, thinly sliced, Italian or Danish, available in specialty cheese case usually located near deli section of larger markets
1/2 cup all-purpose flour, plus 1 tablespoon
1/4 cup extra-virgin olive oil
2 tablespoons butter
8 baby portobello (crimini) mushrooms, sliced
1 cup chicken stock, available in boxes on soup aisle, chicken broth may be substituted
2 cloves garlic, chopped
1 pound triple washed spinach

BALSAMIC CHICKEN WITH WHITE BEANS AND WILTED SPINACH-RACHAEL RAY

Make and share this Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17



Balsamic Chicken With White Beans and Wilted Spinach-Rachael Ray image

Steps:

  • In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
  • Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
  • Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
  • Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
  • Cook/stir until the onions are a little brown, 3-4 minutes.
  • Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
  • Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
  • Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
  • Add cannellini beans to the skillet with the onions; stir to combine.
  • Cook about 2 minutes or until beans are heated through.
  • Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
  • Toss and stir until the spinach wilts.
  • To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.

2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
4 boneless skinless chicken breasts
2 medium onions, thinly sliced
4 large garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt
black pepper
1 bay leaf
3/4 cup white wine
2 cups chicken stock
1 (14 ounce) can cannellini beans
1 (12 ounce) sack Baby Spinach, washed and patted dry
1/2 cup fresh flat leaf parsley, chopped
1 lemon, juice of

CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS

This is actually a recipe from Rachael Ray, and it is sooooo DELICIOUS that I just had to share it with all of you.

Provided by Alan Leonetti

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16



Chicken Breasts Stuffed With Spinach and Mushrooms image

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.

4 whole boneless skinless chicken breasts
toothpick
1 (10 ounce) package frozen chopped spinach
2 tablespoons butter
12 small mushroom caps (crimini or button)
2 garlic cloves, cracked or 1/4 teaspoon garlic powder
1 small shallot (quartered)
salt and pepper, to taste
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano-reggiano cheese
1/2 teaspoon ground nutmeg
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine (not cooking wine)
1 cup chicken broth

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