Thursday, May 1, 2008

Blue Cheese and Spinach Stuffed Chicken Breasts

Sorry for the absence. I've been cooking, but we've been so busy with work and home that it's been nothing to write home about.

In any case, tonight was the first time I decided to do something "new". I'd stumbled across a mention of a similar recipe and thought "That sounds like a tasty jumping off point". So jump off I did and it turned out really well. The actual recipe is a longer title but, oh, easy and tasty.

Blue Cheese and Spinach Stuffed Chicken Breasts, Sauteed Mushrooms and Shallots in a White Wine Pan Sauce

~1 lb chicken breasts, pounded to 1/4" thin
frozen spinach
Blue cheese crumbles
salt & pepper

1 medium shallot, diced
8 oz mushrooms
1/3 cup white wine
1/3 cup chicken broth

Heat pan over medium heat. Layer spinach and blue cheese on top of pounded chicken breasts. Roll up and secure with toothpicks. Season lightly with salt and pepper.

Add olive oil to pan and warm. Add chicken to pan and brown on all sides, about 10 minutes. Remove chicken from pan and keep warm. Sautee shallots briefly in the pan. Deglace pan with chicken broth. Add white wine and mushrooms. Increase heat to medium high. Sautee until mushrooms are reduced, about 5 minutes. Add chicken back to pan, reduce heat to medium low. Cover and simmer for 20 minutes or until chicken is cooked thru. Plate the chicken and remove the toothpicks. Add some extra crumbles to the sauce and whisk until combined. Spoon sauce and mushrooms over chicken breasts. Serve immediately.

1 comment:

natalie said...

what sides did you serve your chicken with? just curious because I'm thinking of trying it for mother's day dinner ... :)