Monday, July 18, 2011

Spinach and Mushroom Stuffed Chicken Breast

Do you ever have those chicken breast that have been defrosted in your fridge for days and yet you can't find a way to use them? I had one of those "mustcleanoutthefridge" moments this week. Frozen bag of spinach. Check. Mushrooms and shallots. Check. Chicken breast. Check. Check.

This recipe was from Rachel Ray, which I have to admit, is not my go-to TV personality for recipes, but it fit the bill for all the ingredients I had in the fridge. You pretty much pound out the chicken breast and make the spinach and mushroom stuffing. Then stuff the chicken and pan sear until everything is nice and cooked. 

The result was flavorful spinach and mushroom filling and juicy, tender chicken. Not bad for a clean-out-the-fridge kind of meal. 

I would recommend butterflying the chicken and then stuffing, otherwise you get a frankenstein looking stuffed chicken, which is just as yummy in the end. 

Making the gravy by de-glazing the pan afterwards with flour, wine, and chicken stock. 

Overall, a great dinner. The Husband said it was a good "next day" lunch. This is certainly more worth the effort if you make 4-6 breasts at a time since the stuffing and gravy also take some time to make. This will continue our search for ways to make chicken breast that is juicy rather than dried out and stale. 

Have a great Monday! 

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