Ingredients
-
4
-
-
1
-
2
-
12
-
2
-
1
-
-
1
-
1/2
-
1/2
-
2
-
-
2
-
2
Directions
Chicken Breasts Stuffed With Spinach and Mushrooms, This is actually a recipe from Rachael Ray, and it is sooooo DELICIOUS that I just had to share it with all of you , Loved it We will make it again!
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Steps
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1
Done
|
You Will Also Need: Large Plastic Food Storage Bags or Waxed Paper. |
|
2
Done
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Place Breasts in the Center of a Plastic Food Storage Bag or Between 2 Sheets of Waxed Paper. |
|
3
Done
|
Pound Out the Chicken from the Center of the Bag Outward With a Mallet or a Heavy Skillet. |
|
4
Done
|
Be Firm and Controlled With Your Strokes. |
|
5
Done
|
Defrost Spinach in the Microwave. |
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6
Done
|
Transfer Spinach to a Kitchen or a Piece of Cheese Cloth. |
|
7
Done
|
Twist Towel Around Spinach and Wring It Out Until the Spinach Is Very Dry. |
|
8
Done
|
Transfer the Spinach to a Medium Size Mixing Bowl. |
|
9
Done
|
Place a Non-Stick Skillet Over Medium Heat. |
|
10
Done
|
When Skillet Is Hot, Add the Butter, Mushrooms, Garlic and Shallot. |
|
11
Done
|
Season With Salt and Pepper, and Saute 5 Minutes. |
|
12
Done
|
Transfer Mushrooms, Garlic and Shallot to a Food Processor. |
|
13
Done
|
Pulse to Grind the Mushrooms, and Transfer to the Mixing Bowl, Adding the Processed Mushrooms to the Spinach. |
|
14
Done
|
Add Ricotta and Grated Cheese and Nutmeg to the Bowl. |
|
15
Done
|
Stir to Combine the Stuffing. |
