Stuffed Mushroom Stuffed Chicken

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Preparation time: 35 mins
Cooking time: 50 mins

Difficulty: Easy - for beginners
Serves: 8 servings

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 peel
•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

Method

•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.
• 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.
• 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.

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