Spinach Mushroom Stuffed Chicken Recipes

MUSHROOM AND SPINACH STUFFED CHICKEN BREAST

Steps:

• Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
• Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
• Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or "pocket") into each breast.
• Transfer the chicken breasts to an oiled or sprayed large casserole dish.
• Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
• Scoop the stuffing into each chicken breast, filling them up to your heart's desire.
• If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don't have them).
• Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
• Serve with your choice of sides and enjoy!

SPINACH-MUSHROOM STUFFED CHICKEN

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.

SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS

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.

CHICKEN BREASTS STUFFED WITH SPINACH AND MUSHROOMS

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.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

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.