Ingredients
-
6
-
-
1
-
1
-
6
-
2 - 3
-
2
-
-
2
-
1
-
0.5
-
2
-
1/4
-
1/4
-
Directions
Spinach Stuffed Chicken With Spinach Cream Sauce, Spinach stuffed breasts with an easy to make spinach sauce , I found this recipe because I was looking for a spinach cream sauce, so I haven’t actually made the stuffed chicken part BUT the sauce was great and super easy and fast to make used the same proportions and I had to substitute milk instead of cream (I’m a poor college student, that hasn’t gone food shopping yet this week ) It was a little watery because of that so I added a pinch of flour to make it a little thicker Even this way, it was a great sauce Next time I’m going to definitely try it with cream, and I think it will be perfect! Exactly the flavors I was looking for too , I found this recipe because I was looking for a spinach cream sauce, so I haven’t actually made the stuffed chicken part BUT the sauce was great and super easy and fast to make used the same proportions and I had to substitute milk instead of cream (I’m a poor college student, that hasn’t gone food shopping yet this week ) It was a little watery because of that so I added a pinch of flour to make it a little thicker Even this way, it was a great sauce Next time I’m going to definitely try it with cream, and I think it will be perfect! Exactly the flavors I was looking for too
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Place a Chicken Breast Half, Boned Side Up, Between 2 Pieces of Plastic Wrap. Working from the Center to the Edges, Pound Lightly With the Flat Side of a Meat Mallet to 1/8-Inch Thickness. Remove Plastic Wrap. Sprinkle Chicken Lightly With Black Pepper. Repeat With Remaining Chicken. |
|
3
Done
|
Firmly Squeeze Spinach Until Well Drained and Practically Dry. (i Wrap in Clean Kitchen Towel and Wring Moisture Out.) in a Small Bowl, Combine 1/2 of the Spinach and Egg. (save Remaining Chopped Spinach For Sauted Spinach Cream Sauce.) |
|
4
Done
|
For Each Roll, Spoon About 2 Tablespoons of the Spinach Mixture Onto Each Chicken Piece, Spreading Evenly Over Chicken. Top With a Slice of Prosciutto or . Place a Stick of Cheese Near an Edge. Fold in Sides; Roll Up, Starting from Edge With Cheese, Into a Spiral, Pressing the Edges to Seal. Secure With Wooden Picks. Place Rolls, Seam Side Down, in a 13x9x2-Inch (3-Quart) Baking Dish. Drizzle With Butter. |
|
5
Done
|
Bake, Uncovered, in a Preheated Oven For 35 to 40 Minutes or Until Chicken Is No Longer Pink (170 Degrees). Remove Toothpicks. Meanwhile, Prepare Spinach Cream Sauce. |
|
6
Done
|
to Serve, Slice Each Chicken Roll. Transfer Chicken to a Dinner Plate. Top With Cream Sauce. |
|
7
Done
|
Sauted Spinach Cream Sauce: in a Medium Saucepan, Melt Butter Over Medium Heat. Add Garlic and Cook 1 Minute; Add the Remaining Chopped Spinach. Cook and Stir For 5 Minutes. Add Whipping Cream, Kosher Salt and Freshly Ground Black Pepper. Cook and Stir For 30 Seconds or Until Heated Through. Serve Over Chicken. |
