Chicken Breasts Stuffed with Spinach
Published January 3, 1987
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 pound fresh spinach or a 10-ounce package of frozen
2 tablespoons butter
2 tablespoons finely minced shallots
1 clove garlic, minced
½ teaspoon dried sage
2 tablespoons walnuts
2 tablespoons freshly grated Italian Parmesan cheese
Salt and freshly ground pepper
8 small boned and skinned chicken breasts, about 2 ½ ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
1 cup dry red wine
2 tablespoons balsamic vinegar
Nutritional analysis per serving (4 servings)
15 grams carbs; 122 milligrams cholesterol; 442 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 3 grams fiber; 834 milligrams sodium; 39 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the spinach of any coarse stems, wash it very well and chop it. If using frozen spinach, defrost it. Heat butter in a large skillet. Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender. Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
- Step 2
Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree. Season to taste with salt and pepper.
- Step 3
Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
- Step 4
Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly. Stir in the red wine.
- Step 5
Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
- Step 6
Remove chicken from the pan and transfer to a serving dish. Cover and keep warm.
- Step 7
Add the vinegar to the pan, stir, then taste for seasoning. Heat briefly and then spoon sauce over chicken and serve.
Private Notes
Comments
Delicious! We used leeks instead of shallots - lots of them. Added pecans along with the walnuts. Added 5 shiitake mushrooms, and didn't use any butter - additional olive instead. Also no salt, but 4 cloves of garlic instead of 1.
Followed the recipe and love it. I keep chicken breasts and chopped spinach in the freezer and this is easy to make. Balsamic makes it, as do Parmesan and walnuts. Try it. You’ll make it when you want something easy and special. (I tie the rolled stuffed chicken with string, makes it easier to sauté)
The two tablespoons of walnuts get lost in the spinach and Parmesan. Agree with other commenters- not a weekday recipe due to the time it takes.
The chicken came out nice and tender. But this was a time-intensive recipe for a weekday.