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Recipe for Spinach and Cheese–Stuffed Chicken Breasts | Almanac.com

Spinach and Cheese–Stuffed Chicken Breasts

Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 servings.
Category
Course
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Stuffed chicken breasts are a favorite of ours because you can stuff the chicken with your favorite ingredients, creating endless options. With this recipe, spinach and three cheese turns ordinary chicken into a mouthwatering masterpiece.

In this recipe, the chicken comes out so tender and the presentation is nice enough for a special occasion, too!

Chicken:

Ingredients
2 thick, boneless, skinless chicken breasts
6 tablespoons (3/4 stick) unsalted butter, divided
1/2 onion, finely chopped
1 1/2 cups finely chopped mushrooms
3/4 pound fresh baby spinach
1 clove garlic, minced
salt and freshly ground black pepper, to taste
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried basil
1 cup crumbled feta cheese
1 large egg, lightly beaten
1 cup Italian-style bread crumbs
Instructions

Preheat the oven to 350°F. Oil a large, shallow casserole and set aside.

Halve the chicken breasts and pound the pieces into large, thin cutlets. Cover with plastic wrap and refrigerate.

Melt 2 tablespoons of the butter in a large skillet over medium heat, add the onion and mushrooms, stir, and sauté for 5 minutes, or until soft. Add the spinach, garlic, and salt and pepper, to taste, and stir. Cover and cook for 4 to 5 minutes. Uncover and cook for 1 to 2 minutes, or until the excess liquid evaporates.

In a small bowl, mix together the ricotta cheese, Parmesan cheese, and basil. Add salt and pepper, to taste, mix, and set aside.

Working with one piece of chicken at a time, smear one-quarter of the cheese mixture over the breast, then mound on it one-quarter each of the onion–mushroom mixture and the feta cheese. Fold one side of the chicken over the filling, then roll the chicken into a neat bundle. Brush with the beaten egg and roll in the bread crumbs to coat. Place in the oiled casserole, seam side down, and insert a toothpick through the chicken to secure it. Repeat with the remaining chicken.

Melt the remaining 4 tablespoons of butter and spoon over the chicken. Bake for 35 to 40 minutes, or until the chicken is firm, juicy, and no longer pink.

Lemon-Garlic Butter Sauce:

Ingredients
3 tablespoons butter
2 cloves garlic, chopped
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
freshly ground black pepper, to taste
Instructions

Melt the butter in a small saucepan over medium-low heat; add the garlic. Cook for 1 to 2 minutes, stirring constantly, until the garlic is very lightly browned. Remove from the heat and stir in the lemon juice, parsley, and pepper, to taste. Serve over the sliced chicken.

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Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792. Read More from The Editors

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