Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 cup sliced fresh mushrooms
â€¢2 tablespoons finely chopped onion
â€¢1 garlic clove, minced
â€¢2 tablespoons butter
â€¢1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
â€¢1/4 cup julienned sweet red pepper (2-in. pieces)
â€¢1/2 cup finely shredded Swiss cheese
â€¢1/4 cup seasoned bread crumbs
â€¢1/2 teaspoon grated lemon peel
â€¢1/4 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢8 bone-in chicken breast halves with skin
â€¢2 cups white wine or chicken broth
â€¢1 cup heavy whipping cream
â€¢1/2 teaspoon Dijon mustard
â€¢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 peel, salt and pepper.
â€¢ Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
â€¢ 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. Yield: 8 servings.