Only 35 minutes, it takes Rachel Ray to make this simple but tasty dish. The secret to cooking chicken breasts in that the meat was slightly beaten before stuffing, and
Time for preparing
secured with toothpicks to hold the stuffing inside. друзьями: 
Time: 35min Difficulty: medium Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breast fillets (170 g each), boneless and skinless
- Wax paper
- 1 bag (280 gr.) Frozen chopped spinach
- 2 tbsp. l (30 gr.) Butter
- 12 pcs chopped mushrooms
- 2 crushed garlic cloves
- 1 small shallot, cut into 4 pieces
- Salt and freshly ground black pepper
- 1 tbsp. skim ricotta cheese
- 0.5 tbsp. grated Parmesan cheese or Pecorino Romano
- 0.5 tsp freshly grated or ground nutmeg
- Toothpicks
- 2 tbsp. l olive oil
Sauce:
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l flour
- 0.5 tbsp. white wine
- 1 tbsp. chicken broth
Recipes with similar ingredients: chicken breasts, spinach, mushrooms, garlic, shallots, ricotta cheese, parmesan cheese, nutmeg, flour, white wine
Recipe preparation:
- Wrap the chicken breast in 2 large sheets of wax paper. Beat meat using a kitchen hammer or heavy pan. Do it carefully, but surely.
- Thaw the spinach in the microwave. Move the spinach to kitchen towel. Wrap and wring it to a relative dryness. Transfer it to a medium-sized bowl.
- Place a non-stick pan over moderate heat. Warm up her, add butter, mushrooms, garlic and shallots. Salt and pepper the mixture and fry it for 5 minutes. Put vegetables in the kitchen combine and chop, then add the mixture to spinach. Add grated cheese and ricotta in a bowl, as well as nutmeg. Shuffle mixture until smooth. Put the pan back on moderately high fire.
- Put the filling on each slice of chicken breasts and wrap in roll. Secure with toothpicks. Add 3 tbsp. l butter in the pan. Put the chicken breasts in it and fry them on both sides until brownish color, cook for 10-12 minutes. The meat will be cooked fast because it’s beaten off. Remove the breasts from the pan; add butter and flour to it. Fry the flour in a creamy oil for a minute, pour the wine and cook another minute. Pour in broth and put the breasts back in the pan. Reduce the fire and simmer until tender. Remove the toothpicks. Serve Stuffed whole breasts, or cut them at an angle and spread on serving plates. Pour the sauce over the dish.
