SPINACH-MUSHROOM STUFFED CHICKEN

Spinach-Mushroom Stuffed Chicken image

A colorful spinach stuffing peeks out from the golden skin in this recipe developed in our Test Kitchen.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup julienned sweet red pepper (2-in. pieces)
1/2 cup finely shredded Swiss cheese
1/4 cup seasoned bread crumbs
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
8 bone-in chicken breast halves with skin
2 cups white wine or chicken broth
1 cup heavy whipping cream
1/2 teaspoon Dijon mustard

Steps:

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 zest, 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 15x10x1-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.

Nutrition Facts : Calories 483 calories, Fat 26g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 399mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.