Sunday, January 17, 2010
Chicken Breast Stuffed with Garlic Spinach
1 1/4 pounds (2 large halves) boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1/4 pound cremini mushrooms, cleaned, thinly sliced
3 large cloves garlic, peeled, minced
1/2 cup raisins
6 cups baby spinach
1/2 cup shredded Italian blend cheese
Pan sauce, optional
Preheat the oven to 350 degrees.
Butterfly each chicken breast by carefully slicing it horizontally almost in half but not entirely through. Open up the breast so it is flat. Using a meat mallet, pound it if necessary along the center seam so you have as uniform piece as possible. Season the chicken with salt and pepper to taste and set aside.
In an ovenproof skillet, heat the olive oil over medium heat. Sauté the mushrooms about 5 minutes or until just tender. Add the garlic and sauté 1 minute. Stir in the raisins and cook 1 minute. Add the spinach and sauté about 3 minutes or until it cooks down and starts to wilt. Remove from the heat. Season with salt and pepper.
Evenly divide and place the spinach mixture at one end of each chicken breast leaving a 1/2-inch border on the sides. Sprinkle 2 tablespoons of the cheese on the spinach. Roll up the chicken, encasing the stuffing and tucking in the ends. Tie with kitchen string if desired.
In the same skillet, add more oil if needed, heat over medium heat. Add the chicken rolls and brown on each side. Once browned, transfer to the oven and bake 13-15 minutes or until chicken is thoroughly cooked. Remove from the oven and transfer to a platter and cover to keep warm.
To make a pan sauce: Set the same skillet over medium heat. Add 1/2 cup Madeira or white wine to the skillet and deglaze it, scraping up any browned bits. Most of the wine will evaporate. Stir in 1/2 cup chicken broth and bring to a boil. Remove from the heat and swirl in 1 tablespoon unsalted butter until it melts. Strain the sauce.
Cut the chicken rolls into 1/4-inch thick slices and serve with the sauce if desired.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. 362 calories (35% from fat), 14 grams fat (4 grams sat. fat), 19 grams carbohydrates, 40 grams protein, 510 mg sodium, 99 mg cholesterol, 3 grams fiber.