Stuffed Chicken Breasts
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- boneless, skinless chicken breasts
- 9 oz
- frozen, chopped spinach, thawed and drained well
- 1/2 c
- chopped cremini mushrooms
- 1 Tbsp
- finely chopped onion
- 1 1/2 c
- shredded mozzarella cheese
- 1/4 c
- grated parmesan cheese
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 1 Tbsp
- 3 Tbsp
- olive oil
- 2 c
- alfredo sauce
1Place a chicken breast between 2 sheets of waxed paper. Pound with a mallet until it is 1/4 inch thick. Repeat with remaining breasts.
2In a skillet heat butter over medium heat. Saute onion and mushrooms until tender. (About 5 minutes)
3In a bowl, combine drained spinach, onion, mushrooms, both cheeses and seasonings. Stir to mix well.
4Divide the stuffing evenly between the breasts. Place a mound in the center of each.
5Wrap and roll the chicken breast over the stuffing. Secure with a toothpick.
6Heat oil in skillet.
7Add the breasts to the skillet, brown on all sides, cooking 10 to 12 minutes.
8Pour Alfredo sauce over the chicken breasts.
9Lower heat and simmer for 10 more minutes.
10Place a breast on a plate and slice on an angle . Spoon some of the sauce over the top. Repeat with the remaining breasts.