Rachael Ray Spinach And Mushroom Stuffed Chicken Breasts

1. 1

   Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled.

2. 2

   Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl.

3. 3

   Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for minutes. 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. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

4. 4

   Place a mound of stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.

* Per serving · 4 servings · Values may vary.