Spinach-Mushroom Stuffed Chicken
TOTAL TIME: Prep: 35 min. Bake: 50 min.
YIELD: 8 servings.
A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.
Ingredients
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1 cup sliced fresh mushrooms
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2 tablespoons finely chopped onion
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1 garlic clove, minced
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2 tablespoons butter
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 cup julienned sweet red pepper (2-in. pieces)
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1/2 cup finely shredded Swiss cheese
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1/4 cup seasoned bread crumbs
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1/2 teaspoon grated lemon zest
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1/4 teaspoon salt
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1/4 teaspoon pepper
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8 bone-in chicken breast halves with skin
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2 cups white wine or chicken broth
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1 cup heavy whipping cream
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1/2 teaspoon Dijon mustard
Directions
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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 zest, salt and pepper.
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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.
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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.
Nutrition Facts
1 stuffed chicken breast: 483 calories, 26g fat (13g saturated fat), 165mg cholesterol, 399mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 44g protein.
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