Chicken Stuffed with Mushrooms, Spinach, and Ricotta

Chicken, chicken, chicken. Yes, my last few posts have been chicken dishes…but I’ve been a little uninspired lately. I’ve had scrambled eggs for dinner way too often lately. Hopefully we’ll be getting back on track soon 🙂

Chicken Stuffed with Mushrooms, Spinach, and Ricotta
serves 4 / adapted from Rachael Ray / 7 ww pts

Here’s what I used:

  • 4 boneless, skinless chicken breasts
  • 1/2 package, 5 ounces, frozen chopped spinach
  • 3 tsp butter, divided (I used light butter)
  • 5 oz button mushrooms (about 9-10 mushrooms)
  • 2 cloves garlic, smashed
  • 1/2 small onion, roughly chopped
  • 1/2 cup part-skim ricotta
  • 1/4 cup grated parmesan
  • few grates of fresh nutmeg
  • 2 tsp olive oil
  • S&P

For the sauce:

  • 2 tablespoons butter (I used light butter)
  • 2 tbsp flour
  • 1/2 cup white wine
  • 1 cup low-sodium chicken broth

Here’s what I did:

  1. Preheat oven to 350. Defrost spinach in the microwave according to package directions. When it cools, twist a kitchen towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  2. Heat 3 tsp butter in a large saute pan and saute the whole mushrooms, garlic, and onion. Season with S&P and saute 5 minutes. Transfer mushrooms, garlic and onion to a food processor. Pulse to grind the mushrooms and add to the spinach. Add ricotta, parmesan, and nutmeg and stir to combine. Make sure to taste at this point for more salt & pepper.
  3. Under saran wrap, pound chicken to 1/4 inch thickness with a meat mallet or a heavy pan. Season both sides with salt and pepper.
  4. Heat the olive oil in the saute pan. Meanwhile, place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure with toothpicks. Brown chicken on both sides, about 3-4 minutes per side.
  5. Transfer the entire pan to the oven for 20 minutes until the chicken is cooked through.
  6. Remove chicken and keep warm. Add butter to the pan and sprinkle in the flour. Cook together for a minute, then whisk in wine and cook for another minute. Whisk in broth and return chicken to the pan.

    Reduce heat and simmer until ready to serve. Serve with the sauce and stick your face in it.
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3 thoughts on “Chicken Stuffed with Mushrooms, Spinach, and Ricotta

  1. Tricia says:

    you ate eggs…once. I've eaten eggs for dinner 109847 times. Don't feel bad. 😉

  2. So I just made this and it is amazing. I also baked some potatoes, cut them up and and stuck them in when everything was simmering. AMAZEBALLS

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