Spinach_and_Mushroom_Stuffed_Chicken_Breasts.jpg

Spinach and Mushroom Stuffed Chicken Breasts

Spinach and Mushroom Stuffed Chicken Breasts Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 c. organic ricotta cheese
  • 1 c. organic chicken broth
  • 2 Tbsp. organic, grass-fed butter
  • 1 whole organic shallot, quartered
  • ½ tsp. organic nutmeg, ground
  • ½ tsp. organic arrowroot
  • 2 cloves organic garlic, smashed
  • 12 small organic crimini mushrooms
  • 4 oz. organic Parmigiano cheese, grated
  • ½ c. organic white wine
  • 2 -8oz. breasts organic, pasture-raised chicken, split
  • 1 package(10oz) frozen organic spinach, thawed
  • 2 Tbsp. organic avocado oil
Instructions
  1. Place chicken breasts in the center of a plastic food storage bag or 2 sheets of waxed paper. Using a heavy-bottomed skillet or mallet, pound the chicken from the center outward in a firm but controlled manner until chicken is approximately ½ inch thick.
  2. Wring out spinach until very dry. Transfer to a medium-mixing bowl.
  3. Place a safe, nonstick skillet over moderate heat. When hot, add 1 Tbsp. butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes.
  4. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
  5. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine. Return skillet to burner over medium high heat.
  6. Place a mound of stuffing on each split breast and wrap and wrap to cover stuffing. Secure breasts with toothpicks.
  7. Add 1 Tbsp. oil to the pan. Add breasts to the pan and lightly brown on all sides – about 10 minutes. Remove chicken from pan.
  8. Melt the remaining tablespoon of butter in the pan. Add the arrowroot, whisk in wine and cook another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.
  9. Remove toothpicks from breasts and place on a cutting board. Slice chicken roll-ups on an angle and fan out on dinner plates.
  10. Drizzle with sauce. Serve.
 

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Nutrient Information Per Batch

2091.26 kcal Calories, 2144.51 mg Calcium, 39.26 g Carbohydrate, 557.98 mg Cholesterol, 123.58 g Total Fat, 6.98 g Fiber, 14.56 mg Iron, 451.93 mg Magnesium 3870.1 mg Potassium, 195.9 g Protein,159.63 mcg Selenium, 2696 mg Sodium, 5.12 g Sugars, 13.71 mg Zinc, 59.85g Saturated fat, 0.12 trans Fat, 46.09 g Monounsaturated fats, 9.04 g Polyunsaturated fats, 29496.8 IU Vitamin A, 3.64 mg Vitamin B6, 3.67 mcg Vitamin B12, 90.57 mg Vitamin C, 15.68 IU Vitamin D, 7.6 Vitamin E, 1379.5 mcg Vitamin K, 634.98 mcg Folate,0.72 mg Vitamin B1(Thiamin),61.04 mg Vitamin B3(Niacin),2.39 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 34643.3 mcg Lutein and Zeaxanthin, 1.31 g ALA, 0 g EPA, 0.09 gDHA,2465.74 mg Phosphorous, 3.14 mg Manganese, 0 mcg Alpha carotene, 16138.4 mcg Beta carotene, 0.9 mcg Beta cryptoxanthin, 0.07 g Conjugated Linolenic Acid

Preferences:

  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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