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
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
4boneless skinless chicken breasts
1/4cupbaby Portobello mushroomsdiced
kosher saltto taste
black pepperto taste
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.