Mushroom & Spinach-Stuffed Chicken

10255012_10102650759957623_5580435824018413046_nMatt 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 :)

xoxo,

April and Matt (and Lucy)!

10341549_10102650752507553_6844989381507467405_n

10314001_10102650753525513_7032975093988506625_n

Spinach-Stuffed Chicken


Yields 4 servings // Prep time 30 minutes // Cook time 20 minutes

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Let chicken cool for 2 minutes and serve with roasted potatoes or angel hair pasta if desired.

10277539_10102650761674183_2778944985726987909_n

10253873_10102613983348243_5227540214325402751_n

9 Comments

  1. My Life of Spice on May 7, 2014 at 1:22 pm

    YUM!!! Looks amazing!!

  2. shelbyplude on May 7, 2014 at 1:35 pm

    My husband loves stuffed chicken. I know he would love this!

  3. Lori on May 7, 2014 at 9:48 pm

    Looks good! And Lucy is a cutie! :-)

  4. Gilly on May 8, 2014 at 5:49 am

    excellent – it looks so good and you can vary the fillings!

  5. balitaste on May 14, 2014 at 5:25 am

    That looks yummy! I have to make stuffed chicken as soon as possible :) My boyfriend doesn’t like mushrooms so much, but I think your recipe will be great with mozzarella cheese instead.

  6. sugarcoated on May 15, 2014 at 5:54 pm

    I will absolutely try this at home., thanks for sharing – and suggesting a wine to pair it 😉 We think alike!

  7. Sophia on June 25, 2014 at 2:32 pm

    Thanks for sharing! I can’t wait to cook this tonight. 😀 As a nursing student, it’s always nice to see others caring about their health and food lifestyle!

  8. Beth on June 28, 2015 at 10:37 pm

    This was a HUGE hit!

    • A4april on June 29, 2015 at 6:20 pm

      I am so glad you enjoyed!!!

Leave a Comment





%d bloggers like this: