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Chicken stuffed with Mushrooms & Spinach

Submitted by: Mary on 11/30/2003
2762 views
2.69 avg rating
193 votes
 
 
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Ingredients

1 C Onion, finely chopped
1 T Dried oregano
6 T Garlic, minced, divided
12 T Butter, divided
8 C Fresh spinach, chopped
2 C Mushrooms, finely chopped
1/2 C Parmesan cheese
10 T Madeira wine, divided
8 ozs Goat cheese

1 C Crushed pork rinds
6 Large, boneless, skinless chicken breasts
4 T Almond flour, as needed
2/3 C Heavy cream
1/2 C Chicken stock
6 T Brandy
4 T Fresh lemon juice
2 t Grainy mustard
1 T Shallots, minced

Directions

Saute onion, oregano, and half of the garlic in 4 tablespoons of butter. Add the spinach and mushrooms and cook until spinach is wilted. Remove from heat.



Stir in parmesan cheese, 3 tablespoons fo the Madeira wine, and goat cheese. Mix in the crushed pork rinds. Set stuffing aside for several house to cool and allow flavors to blend.



Pound chicken breasts to flatten, divide stuffing and place in center of each breast. Wrap chicken around stuffing to form roll. Secure with wooden picks or string.



Lightly dust stuffed breasts with almond flour. Saute breasts in remaining butter in skillet until lightly browned, remove chicken to baking dish and bake at 350F degrees for 20 minutes.



Meanwhile, add cream, stock, brandy, lemon juice, mustard, remaining garlic, shallots and salt and pepper to taste to the pan juices, cook until sauce is slightly thickened.



Stir in remaining 2 tablespoons madeira wine, cooking only until alcohol evaporates. Serve sauce along with chicken.

Servings

6

Calories

4

Time to prepare

30 minutes

Difficulty

Easy
 

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