Name: Spinach-Mushroom Stuffed Chicken
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: 1 cup sliced fresh mushrooms -; 2 tablespoons finely chopped onion -; 1 garlic clove, minced -; 2 tablespoons butter -; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -; 1/4 cup julienned sweet red pepper (2-in. pieces) -; 1/2 cup finely shredded Swiss cheese -; 1/4 cup seasoned bread crumbs -; 1/2 teaspoon grated lemon zest -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 8 bone-in chicken breast halves with skin -; 2 cups white wine or chicken broth -; 1 cup heavy whipping cream -; 1/2 teaspoon Dijon mustard -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Mushroom Stuffed Chicken

1. 1 cup sliced fresh mushrooms -

2. 2 tablespoons finely chopped onion -

3. 1 garlic clove, minced -

4. 2 tablespoons butter -

5. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry -

6. 1/4 cup julienned sweet red pepper (2-in. pieces) -

7. 1/2 cup finely shredded Swiss cheese -

8. 1/4 cup seasoned bread crumbs -

9. 1/2 teaspoon grated lemon zest -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon pepper -

12. 8 bone-in chicken breast halves with skin -

13. 2 cups white wine or chicken broth -

14. 1 cup heavy whipping cream -

15. 1/2 teaspoon Dijon mustard -

How to cook deliciously - Spinach-Mushroom Stuffed Chicken

1. Stage

In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper.

2. Stage

Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

3. Stage

In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken.