Spinach Mushroom Stuffed Chicken Rougaille ~ A colorful spinach stuffing peeks out from the golden skin of a succulent chicken breast. Many herbs and spices have been studied and the combinations refined until the perfect amount of savory accent comes through to peak the taste of the chicken. Mushrooms, spinach and onions tossed together create a healthy stuffing for this heart smart supper. Mouth whetting aromas and sizzling sounds coming from your kitchen will alert family members it is time to wash their hands and help setting the table. A fine wine that has been chilling and waiting to be opened is laying in a bucket of ice next to the head of the table. As you bring out warm fresh bread and steamed veggies to go with the perfect rice dish you hear “Dinner is served”, and the family bonding time and rehashing of the day is ready to begin. Of course, most of this is only played out for Sunday dinner but isn’t it a nice thought? How would serve up a special meal?
Spinach Mushroom Stuffed Chicken Rougaille ~ A colorful spinach stuffing peeks out from the golden skin of a succulent chicken breast.
- 1 cup sliced fresh mushrooms
- 2 tablespoons finely chopped onion
- 1 garlic clove minced
- 2 tablespoons butter
- 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1/4 cup julienned sweet red pepper 2-in. pieces
- 1/2 cup finely shredded Swiss cheese
- 1/4 cup seasoned bread crumbs
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 bone-in chicken breast halves with skin
- 2 cups white wine or chicken broth
- 1 cup heavy whipping cream
- 1/2 teaspoon Dijon mustard
In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Stir in the spinach and red pepper; cook for 3 minutes. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon peel, salt and pepper.
Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
In a small saucepan, bring wine or broth to a boil. Reduce heat; simmer until reduced to 1 cup. Slowly whisk in cream and mustard. Bring to a boil. Reduce heat; simmer for 2 minutes. Spoon over chicken. Yield: 8 servings.
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