Monday, January 30, 2006

Spinach & Mushroom Stuffed Chicken

Another chicken success! I came home stressed from a looooooong day at work but, since I got up at 5am to run a few miles I knew I would have some time to do my favorite stress relief – cooking!

1.5 pounds boneless, skinless chicken breasts
1 package, frozen chopped spinach
4 tablespoons butter
1 package sliced mushrooms
4 cloves garlic, chopped
½ red onion, chopped
Salt & Pepper to taste
1 cup Italian mix cheese
½ cup sharp cheddar cheese

Place breasts in the center of a plastic food storage bag. Pound out with a heavy-bottomed skillet. Be firm but controlled with your strokes.

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.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic, and onions. Season with salt and pepper and sauté about 8 minutes (or until onions are transparent). Add the mixture to the spinach. Add the cheeses to the bowl. Stir to combine the stuffing. Return your skillet to stove over Medium high heat.

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. (This will take about 15 minutes depending on the thickness of your chicken).

Serve with mashed potatoes. OH! Pesto mashed potatoes would be a smash! (LOL). The chicken was a little difficult to "wrap & roll" because the stuffing was falling out and that meant I had to cook it a little longer, but it still tastes tender and juicy.


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