Stuffed Chicken Breasts - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Stuffed Chicken Breasts


Serves 4


4- 6 oz boneless skinless chicken breasts

Plastic food storage bags or waxed paper

1- 10 oz package frozen chopped spinach

2 tablespoons butter

12 small crimini or button mushroom caps

2 garlic cloves, cracked

1 small shallot, quartered

Salt, to taste

Freshly-ground black pepper, to taste

1 cup part-skim ricotta cheese

1/2 cup grated Parmigiano or Romano

1/2 teaspoon fresh-grated or ground nutmeg

Toothpicks, as needed

2 tablespoons extra-virgin olive oil

For Sauce:

2 tablespoons butter

2 tablespoons flour

1/2 cup white wine

1 cup chicken broth


1.  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 mallet.  Be firm but controlled with your strokes.

2.  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.

3.  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.

4.  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.  Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. 

5.  Remove chicken; 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.

6.  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.

Powered by WorldNow

Fox 28

58096 County Road 7, South
Elkhart, IN 46517

Switchboard: 574.679.9758
News Phone: 574.679.4545
Station Fax: 574.294.1267

All content ┬ęCopyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.

Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at