Stuffed Chicken Breast

About a year ago, I found Rachael Ray’s 30 Minute Meals 2 at a thrift store. For $2. Brand new. I just had to have it. I knew I couldn’t live without it. It was going to revolutionize the way that I cooked. No more yogurt and granola for dinner, I was going to start eating like an adult. Cooking dinner every night. All thanks for Rachael Ray and the $2 cookbook.

Then there’s reality. The poor book has sat on my shelf since that very day. Lonesome. Collecting dust. No longer! I flipped through the index and settled on this recipe. It looked tasty. It didn’t look too difficult, too pricey, or too time consuming. According to the title of the book, I could go from fridge to dinner in 30 minutes or less. Good deal!

Then there’s reality. I’m pretty sure that this meal can’t be made in 30 minutes. It took me quite a bit over that. But who am I to judge? This is Rachael Ray we’re talking about here.

Stuffed Chicken Breast

Adapted from a recipe by Rachael Ray

Serves 2-3

You’ll need:

  • 2 large chicken breasts (8-10 oz each)
  • 2 Tbs. butter
  • 1 shallot, diced
  • 1 large clove of garlic, minced
  • 6 mushrooms, sliced
  • salt and pepper
  • 2 cups of spinach, shredded
  • 1/2 cup ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1/2 tsp nutmeg
  • 3 Tbs olive oil

For the sauce:

  • 2 Tbs flour
  • 2 Tbs butter
  • 1/2 cup white wine
  • 1 cup chicken broth

1. Tenderize your chicken. Use a meat tenderizer or a mallet (if you go the mallet route, put the chicken in a gallon sized bag). The goal here is to get it super flat. No thicker than half an inch. If it is too thick, it will take too long to cook.

2. Heat a skillet + 2 Tbs of butter on the stove over medium heat. Add shallot, garlic, and onions. Salt and pepper to taste. Cook for 5 minutes.

3. In a bowl, mix shredded spinach, cheeses, and nutmeg, with shallot, garlic, and mushrooms.

4. Put half of the filling on each flattened chicken breast, and secure closed with toothpicks.

5. Return skillet to the stove, and add 3 Tbs olive oil. Cook your stuffed chicken on each side until it is completely done. The thicker your chicken, the longer this step will take.

6. Once cooked, remove chicken to a plate.

7. Make your sauce! Add butter and flour to the skillet. Once the butter is melted, add wine and chicken broth. Cook for 3 or 4 minutes, until thickened.

8. Serve immediately, or return chicken to skillet, and simmer on low until it’s dinner time.

When you plate up this dish, be sure to add hearty spoonfuls of the sauce. You won’t regret it.

Happy dinner making!

2 thoughts on “Stuffed Chicken Breast

  1. Pingback: Basic Salad Dressing « Balance and Blueberries

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