It’s not that I don’t want to try new recipes. I do. But when a recipe is tried and true, one that has been used for 30+ years and one that seems to please just about everyone, why not keep using it? And when a recipe can please my hubby AND me, then definitely it should be used. This recipe is great for company, because it’s special enough to make a grand entrance; yet, it can be made ahead and reheated at the last minute. What I particularly like about it is that it gets some veggies into those who would otherwise not eat them.
Because the sauce is made up of only tomatoes, be sure to buy the best for the best flavor. I like Dei Fratelli crushed tomatoes for this, because they’re not watery, they have a wonderful fresh flavor, an d all you have to do is open the can and pour it. Since the chicken already has spinach and mushrooms inside and tomatoes outside, all you really need to go with this is mashed potatoes or pasta – your choice. I’ve used both and both are perfect accompaniments. You certainly can serve another veggie or salad with it, as we cannot eat too many veggies (5 a day, remember?)
|Spinach-and-Mushroom-Stuffed Chicken Breasts |
Rating: 10 out of 10
|INGREDIENTS: 1 lb. skinless, boneless chicken breasts (about 1 whole breast, both sides) |
2 tsp. + 1 Tbsp. Smart Balance buttery spread or butter, (or olive oil) divided use
3 oz. mushrooms (about 4 medium-large), sliced thin
3 Tbsp. onion, finely chopped
1 garlic clove, minced
1/2 of a 10 oz. pkg. frozen chopped spinach, thawed, squeezed dry
1/8 tsp. freshly grated nutmeg
3/4 tsp. sea salt, divided use
1/4 tsp. black pepper, divided use
About 1-1/2 cups crushed tomatoes
3 Tbsp. chopped fresh parsley
Slice chicken breasts in half to make 4 cutlets. Pound thin between two pieces of plastic wrap.
In medium skillet, heat 2 tsp. Smart Balance over medium-high heat till sizzling. Add mushrooms and cook for two minutes, till mushrooms start to brown. Add onion and cook 2-3 minutes, till onions wilt. Add garlic, reduce heat to low and cook another minute. Stir in drained spinach and cook on low 3-4 minutes. Remove from heat; stir in nutmeg, half the salt and pepper; transfer to small bowl. Wipe out pan.
Heat oven to 425F. Spray an oven-proof baking dish with non-stick cooking spray. Sprinkle the cutlets with the remaining salt and pepper; spread each with some spinach-mushroom filling and roll up. (Save remaining filling for the sauce.)
Heat remaining 1 Tbsp. Smart Balance in pan on medium-high heat. When Smart Balance sizzles, add chicken. Brown lightly on all sides, about 5 minutes; transfer to baking dish. Scatter remaining filling around chicken. Bake 10 minutes. Spoon tomatoes around and over chicken. Bake 15-20 more minutes, or till chicken is cooked through and sauce is bubbling. Sprinkle with copped parsley. Serve with mashed potatoes or pasta. Yield: 4 servings