A lovely blend of Greek and Italian flavors go into this Mushroom & Spinach Stuffed Chicken Breast, and it's topped with an equally lovely white wine reduction.
Course Main Course
Cuisine Italian
Keyword stuffed chicken breast
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 442kcal
Author Erica
Ingredients
4boneless skinless chicken breasts
4tablespoonsolive oildivided
1small onionchopped
2clovesgarlicminced
10ouncesspinachfresh
¼cupbaby Portobello mushroomsdiced
1teaspoonlemon zest
kosher saltto taste
black pepperto taste
2scallionschopped
½cupfeta cheesecrumbled
⅓cupricotta cheese
2tablespoonsbutter
2tablespoonsflour
½cupwhite wine
1cupchicken broth
Instructions
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.
In a large nonstick skillet, heat 1 teaspoon of olive oil; sauté onion until golden, about 5 minutes.
Add garlic, and cook until fragrant, about a minute.
Add spinach and proceed to wilt it. Then, stir in mushrooms, lemon zest, salt and pepper and saute until cooked through, about another minute or so.
Remove from heat and add mixture to a bowl with the scallions, feta and ricotta. Stir to combine.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing, being careful not to overfill. Secure the breasts with toothpicks. Season with desired amount of salt and pepper.
Add remaining oil to the pan. Add breasts to the pan and brown on all sides, cooking chicken 12 to 15 minutes. Be sure not to overcook, times will vary depending on how thin your chicken is. Probe chicken with a meat thermometer if necessary; it's ready when it reaches 165 degrees F
Remove chicken; add butter to the pan and flour. Cook butter and flour for a minute, creating a roux, then 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 and slice on an angle. Plate, top with desired amount of sauce and serve.