Spinach-Mushroom Stuffed Chicken Recipe

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Spinach-Mushroom Stuffed Chicken Recipe
Spinach-Mushroom Stuffed Chicken Recipe photo by Taste of Home
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Spinach-Mushroom Stuffed Chicken Recipe

Read Reviews
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Publisher Photo
A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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. Yield: 8 servings.
Originally published as Spinach-Mushroom Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p45

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Spinach-Mushroom Stuffed Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p45

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Reviews forSpinach-Mushroom Stuffed Chicken

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dolphingirl2 User ID: 4989574 70879
Reviewed Feb. 15, 2012

"looks good!"

MY REVIEW
savoie.luvgspointers User ID: 6225701 150240
Reviewed Oct. 17, 2011

"This turns out very moist, which is great since this is white meat. I do not like frozen spinach since it's stringy. I use fresh baby spinach uncooked but chopped in my food processor. Since I always have leftover cheese, I have sprinkled it on top of the breasts during the last 15 minutes of bakeing; made a great crust. One last thing, sometimes when I made this is substituted Asiago Cheese for the Swiss. Yummm...two thumbs up."

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