Ingredients
-
6
-
1
-
2
-
12
-
2
-
1
-
1
-
-
-
-
6
-
2
-
-
-
Directions
Shiitake Spinach Stuffed Chicken Breasts, I haven’t made this in years, but when I found this recipe again it all came flooding back This is a little more complicated to make but the taste is wonderful , I haven’t made this in years, but when I found this recipe again it all came flooding back This is a little more complicated to make but the taste is wonderful
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Steps
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1
Done
|
Pound Chicken Breasts Until They Are Flat and Can Handle Stuffing Easily. |
|
2
Done
|
in a Saute Pan, Melt Butter Over Medium Heat. |
|
3
Done
|
Add Onion and Cook Until Almost Caramelized. |
|
4
Done
|
Add 1/2 Cup of Wine, Mushrooms and the Spinach. |
|
5
Done
|
Put a Lid on the Pan and Let the Spinach Steam For Approximately 3 Minutes, or Until the Wine Is Gone. |
|
6
Done
|
Add Another 1/2 Cup of Wine and Cook Uncovered Until the Liquid Is Gone. |
|
7
Done
|
Stir Frequently to Keep It from Sticking. |
|
8
Done
|
Add Salt, Pepper and Basil, Then Taste. |
|
9
Done
|
This Is the Time For the Red Pepper Flakes If You Feel It Is Needed. |
|
10
Done
|
Cook For Another Minute. |
|
11
Done
|
Grate Cheeses. Place a Healthy Pinch of the Cheese Mixture on Each Chicken Breast. |
|
12
Done
|
Add Between 1-2 Tablespoons of Mushroom Mixture to Each Breast, Depending on the Size of the Flattened Breast. |
|
13
Done
|
Roll the Chicken Breast and Place Them Roll Side Down in a Baking Dish. |
|
14
Done
|
Bake For 30 Minutes at 400 Degrees. Check to Make Sure the Juices Run Clear. |
|
15
Done
|
While the Chicken Is Baking, Add the Rest of the Wine to the Leftover Mushroom Mixture and Cook on High For a Few Minutes. You Want to Leave a Little of the Liquid This Time. |
