Shiitake Spinach Stuffed Chicken Breasts |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I haven't made this in years, but when I found this recipe again it all came flooding back. This is a little more complicated to make but the taste is wonderful. Ingredients:
6 large chicken breasts |
1 medium onion, chopped |
2 cups spinach |
12 fresh shiitake mushrooms, sliced (button mushrooms can be substituted) |
2 cups white wine, divided |
1 cup cheddar cheese |
1 cup monterey jack cheese |
fresh basil, to taste |
salt, to taste |
pepper, to taste |
6 red pepper flakes (optional) |
2 tablespoons butter |
Directions:
1. Pound chicken breasts until they are flat and can handle stuffing easily.
2. In a saute pan, melt butter over medium heat.
3. Add onion and cook until almost caramelized.
4. Add 1/2 cup of wine, mushrooms and the spinach.
5. Put a lid on the pan and let the spinach steam for approximately 3 minutes, or until the wine is gone.
6. Add another 1/2 cup of wine and cook uncovered until the liquid is gone.
7. Stir frequently to keep it from sticking.
8. Add salt, pepper and basil, then taste.
9. This is the time for the red pepper flakes if you feel it is needed.
10. Cook for another minute.
11. Grate cheeses. Place a healthy pinch of the cheese mixture on each chicken breast.
12. Add between 1-2 tablespoons of mushroom mixture to each breast, depending on the size of the flattened breast.
13. Roll the chicken breast and place them roll side down in a baking dish.
14. Bake for 30 minutes at 400 degrees. Check to make sure the juices run clear.
15. While the chicken is baking, add the rest of the wine to the leftover mushroom mixture and cook on high for a few minutes. You want to leave a little of the liquid this time.
16. If you want more cheese, add the leftover cheese mixture to the top and bake until melted. Otherwise, set the rest of the cheese aside for something else.
17. Serve with the mushroom sauce, and nice salad and homemade mashed potatoes.
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