Matt and I made these together on Tuesday night while watching reruns of Seinfeld and sipping Zinfandel (our new favorite type of wine). This was the first of three recipes we’d be cooking together so we needed a little buzz to get us started! As you can see below, Lucy was very interested in the cooking process!
These stuffed chicken breasts taste wonderful. The nutmeg makes this a perfect winter dish, but it still tastes awesome on a warm summer evening. It pairs well with roasted potatoes or angel hair pasta and of course, wine! Enjoy
April and Matt (and Lucy)!
Yields 4 servings // Prep time 30 minutes // Cook time 20 minutes
- 2 Tbsp extra virgin olive oil
- ½ cup white onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh mushrooms, chopped
- 1 cup shredded Gruyere cheese
- 5-oz package frozen chopped spinach, thawed and squeezed dry
- ¼ tsp ground nutmeg
- 4 skinless, boneless chicken breast halves
- Salt and pepper, to taste
- For filling, in a large skillet heat 1 Tbsp oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms and add salt and pepper to taste; cook about 5 minutes more or until mushrooms are tender, stirring occasionally. Remove from heat. Stir in cheese, spinach and nutmeg.
- Season both sides of chicken with salt and pepper. Using a sharp knife, cut a 2-inch pocket in the thickest part of the chicken breast half by cutting horizontally toward, but not through, the opposite side. Divide filling evenly among pockets in chicken.
- In large skillet, heat 1 Tbsp oil over medium heat. Place chicken in pan, turning once to brown both sides of chicken, about 2 minutes per side. Turn heat down to low and cook about 12-15 more minutes. Cover skillet with a lid if necessary to cook chicken completely through.
- Let chicken cool for 2 minutes and serve with roasted potatoes or angel hair pasta if desired.