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Spinach-Mushroom Stuffed Chicken

A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.

8 ServingsPrep: 35 min. Bake: 50 min.

Ingredients

1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup julienned sweet red pepper (2-in. pieces)
1/2 cup finely shredded Swiss cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken breast halves with skin
2 cups white wine or chicken broth
1 cup heavy whipping cream
1/2 teaspoon Dijon mustard

Directions

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 peel, salt and pepper.
Carefully loosen chicken skin on one side of each chicken breast half

2 of 2

Spinach-Mushroom Stuffed Chicken (continued)

Directions (continued)

to form a pocket; stuff with spinach mixture. Place in a greased
15-in. x 10-in. x 1-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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 483 calories, 26 g fat (13 g saturated fat), 165 mg cholesterol, 399 mg sodium, 7 g carbohydrate, 2 g fiber, 44 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.