Spinach Mushroom Stuffed Chicken Rougaille ~ A colorful spinach stuffing peeks out from the golden skin of a succulent chicken breast.
Keyword: chicken, spinach
Skill Level: Intermediate
1cupsliced fresh mushrooms
2tablespoonsfinely chopped onion
1package10 ounces frozen chopped spinach, thawed and squeezed dry
1/4cupjulienned sweet red pepper2-in. pieces
1/2cupfinely shredded Swiss cheese
1/4cupseasoned bread crumbs
1/2teaspoongrated lemon peel
8bone-in chicken breast halves with skin
2cupswhite wine or chicken broth
1cupheavy whipping cream
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.