Sunday, April 14, 2013

Spinach Stuffed Chicken

Chicken breasts pounded thin
1 cup frozen spinach, thawed and drained
1 teaspoon butter
1/2 cup chopped onion
1 cup of chopped mushrooms
1 clove chopped garlic
salt and pepper

Heat a skillet with olive oil add onion, mushrooms, and garlic.  Saute for about 5-8 minutes until soft.  Add spinach, butter, salt and pepper and stir to combine.  Turn off heat.  Heat another skillet with olive oil.  Season chicken with salt and pepper, scoop a spoonful of the spinach, onion mixture onto each breast, roll, and secure with a toothpick.  Add rolled-breasts to the skillet and cook, rotating after about 5 minutes.  Cook until breasts are cooked through.  I topped it with an easy instant sauce recipe: Heat1/2 can of cream of mushroom soup mixed with 3/4 cup of chicken broth.

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