Time: 35 min.
Complexity: average
Servings: 4

Rachael Ray only needs 35 minutes to prepare this simple yet delicious dish. The secret to cooking chicken breasts is to lightly pound the meat before stuffing and secure it with toothpicks during cooking to keep the filling in.

Ingredients:

• 4 chicken breast fillets (170 g each), boneless and skinless
• Wax paper
• 1 package (280 g) frozen chopped spinach
• 2 tbsp (30 g) butter
• 12 sliced ​​mushrooms
• 2 crushed garlic cloves
• 1 small shallot, cut into 4 pieces
• Salt and freshly ground black pepper
• 1 cup low-fat ricotta cheese
• 0.5 tbsp. grated Parmesan or Pecorino Romano cheese
• 0.5 tsp freshly grated or ground nutmeg
• Toothpicks
• 2 tbsp. l. olive oil

Sauce:

• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 0.5 cups white wine
• 1 cup chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, spinach, mushrooms, garlic, shallots, ricotta cheese, Parmesan cheese, nutmeg, flour, white wine

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Preparation:

Step 1
• Wrap the chicken breast in 2 large sheets of waxed paper. Pound the meat using a mallet or a heavy skillet. Be gentle but firm.
Step 2
• Defrost the spinach in the microwave. Transfer it to a kitchen towel. Wrap it and squeeze it until relatively dry. Transfer it to a medium bowl.
Step 3
• Place a nonstick frying pan over medium heat. Once hot, add the butter, mushrooms, garlic, and shallots. Season the mixture with salt and pepper and cook for 5 minutes. Transfer the vegetables to a food processor and puree, then add the mixture to the spinach. Add the grated cheese and ricotta to a bowl, along with the nutmeg. Stir until smooth. Return the pan to medium-high heat.
Step 4
• Spoon the filling onto each chicken breast slice and roll it up. Secure with toothpicks. Add 3 tablespoons of oil to the frying pan. Place the chicken breasts in the pan and fry them on both sides until browned, cooking for 10-12 minutes. The meat will cook quickly because it is pounded. Remove the breasts from the pan; add the butter and flour. Brown the flour in the butter for one minute, pour in the wine, and cook for another minute. Pour in the broth and return the breasts to the pan. Reduce the heat and simmer until done. Remove the toothpicks. Serve the stuffed breasts whole, or slice them at an angle and arrange them on serving plates. Drizzle with the sauce.

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