Sunday, November 14, 2010

Recipe - Spinach and Feta Stuffed Chicken Breasts

This is a recipe I came up with out of my head this week.  I was wanting chicken and spinach and feta were also sounding good to me, so I went to the store and picked up a few ingredients, not know exactly how I was going to prepare everything for dinner.

It was a hit with my husband, who can sometimes be a bit skeptical about new meals, and I thought it was really delicious and fairly easy to make, so it was a hit with me too.  I hope you and your family will enjoy this latest recipe creation from the Bernardi kitchen.

Spinach and Feta Stuffed Chicken with Brown Mushroom Gravy

Serves 4


Stuffed Chicken Ingredients

4 boneless-skinless chicken breasts
16-20 fresh baby spinach leaves
4 T crumbled Feta cheese
kosher salt, to taste
ground black pepper, to taste
garlic powder, to taste
onion powder, to taste
1 T Italian seasoning (I use McCormick brand Italian Seasoning)
2 t parsley flakes
1/2 T olive oil, plus enough to coat your fry pan
toothpicks – to hold the rolled chicken breasts together

Brown Mushroom Gravy Ingredients

4-5 brown mushrooms, sliced
pinch of kosher salt
1 can chicken broth (I use the 50% less sodium variety)
1/2 C white wine
2 T butter
1 T flour
1 t olive oil, if needed to coat fry pan


Chicken Directions

Using a kitchen mallet pound out chicken breasts until they are about ?” thick.  Season both sides of the breasts with Kosher salt, ground black pepper, garlic powder, onion powder, Italian seasoning, and parsley flakes.  Divide and drizzle the ? tablespoon of olive oil on one side of each chicken breast and rub to coat.   At the widest end of each chicken breast top the oil coated side with 4 to 5 spinach leaves, and then top with a tablespoon of crumbled feta cheese.  Starting with the widest side roll the chicken breasts into a roll and secure with toothpicks to hold shut.

In a large skillet heat enough oil to coat your pan over medium high heat.  Place chicken breast in the pan and brown on all sides, 1-2 minutes per side or until lightly golden brown.  Remove chicken breasts from pan and place in a lightly greased baking dish.  Remove skillet from heat and set aside reserving juices and oil to be used to make the gravy.  Cover chicken with aluminum foil and place in a 350-degree oven for 35-40 minutes or until internal temperature of chicken reads 165 degrees.

Gravy Directions

While chicken is baking sauté sliced brown mushrooms over medium heat until thoroughly cooked using the skillet that you used to cook your chicken, adding 1 teaspoon of olive oil, if needed.  While mushrooms are sautéing sprinkle them with a pinch of kosher salt.  Remove mushrooms and set aside.   Turn skillet to medium-low heat and add butter.  Heat butter until melted then add flour to butter.  Cook butter and flour until it starts to turn a golden brown, stirring often.  Add chicken broth and white wine to flour mixture and whisk briskly until smooth, if mixture is too thick add a touch more chicken broth or water to thin.  Return mushrooms to gravy mixture and stir.  Serve immediately.

Remove chicken from the oven, place on serving plate or platter; remove toothpicks from the chicken and top with mushroom gravy.  Enjoy!

Serving Suggestions

This dish goes great along side steamed vegetables and homemade mashed potatoes or rice pilaf.  It also would make a tasty and lovely presentation for a dinner party or holiday gathering.

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