I’ve been looking for some new ways to cook chicken and this recipe pushed me to try a new process of using toothpicks to secure a piece of chicken rolled with delicious veggies. Beyond this, in researching stuffed chicken options there are just so many! I landed on this one because I already had most of the ingredients in the fridge, but this is a technique I look forward to continuing in the future. What other flavor combinations would you suggest?
- 3 large chicken breasts (ours were enormous… 2.2 pounds… so we cut them each in half widthwise – on the ‘equator’)
- 10 oz of fresh spinach
- 2 Tablespoons of butter
- 4 garlic cloves
- 8 oz of mushrooms
- 1 onion roughly chopped
- 1/2 cup parmesan cheese
- 1 cup mozzarella cheese
- Olive oil, salt and pepper
- 2 Tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Steps and Notes:
- Place the chicken inside of a plastic bag and pound thin
- In a nonstick skillet saute the butter, mushrooms, garlic and onion. Season with salt and pepper for 5 about minutes.
- Transfer the cooked mushroom mixture to a food processor and chop
- I wanted to keep a decent chunk – so only 2 quick pulses did the trick using my large food processor
- Place the mushroom mixture into a large mixing bowl and add the cheese.
- Put the spinach into the empty processor and quickly chop then add this to the mixing bowl as well.
- Add a mound of stuffing onto each chicken breast and roll the chicken from end to end.
- I also tried a ‘fold in half’ strategy but this was much harder to close with the toothpicks.
- Secure the chicken roll with one toothpick on the end.
- Add 3 tablespoons of olive oil to the pan and add the rolled chicken. Brown the chicken, rotating it to each side using tongs. Total cooking time about 12 minutes.
- Note: the chicken cooks fairly quickly because it is so thin, so keep an eye on it
- Once cooked, remove from pan to make the sauce with the juices in the pan.
- Add butter and flour and cook for one minute.
- Whisk in the wine and reduce for one minute then whisk in the broth.
- Return the chicken to the pan until ready to serve.
- Make sure to remove the toothpicks before serving!
We ate this with spaghetti squash and a simple arugula salad.
Thoughts for Next Time:
- Make a thicker sauce, possibly a red sauce. This one felt a bit thin.
- Use the ricotta as the original recipe called for.
- Add pine nuts and/or feta
- Try some totally different variations such as: apple and goat cheese stuffed chicken or prosciutto and fontina.