Stuffed Mushroom Spinach & Mozzarella Chicken Breast

 

Ingredients:

4 boneless, skinless chicken breasts, 

1 bag , 10 ounces, fresh spinach

2 tbsp of butter

1 cup sliced mushrooms

2 cloves garlic, cracked

1 small shallot, quartered

Salt and freshly ground black pepper

1 cup shredded mozzarella cheese

1/2 teaspoon fresh grated or ground nutmeg

Toothpicks or Cooking String

2 tbsp extra-virgin olive oil

(Optional)

Sauce:

2 tablespoons butter

2 tablespoons flour

1/2 cup white wine

1 cup chicken broth

Instructions:

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Transfer spinach to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and sauté 5 minutes. Combine spinach shortly after.

Place a mound of stuffing (spinach, mushrooms & cheese) on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks or tie with cooking string. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin.. Remove toothpicks or cooking strings. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. 

(Optional) Sauce: Add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.