Chicken rollups with mushrooms and spinach
Published: 09/09/2009 by Washington Fryer Commission
Makes 4 to 6 servings.
4 to 6 Washington grown boneless, skinless fryer breast halves
Flour
2 tablespoon butter
1/3 cup heavy cream
¼ cup chicken stock
3 tablespoon brandy
2 tablespoon lemon juice
1 teaspoon grainy mustard
½ teaspoon minced garlic
½ teaspoon minced shallots
salt and pepper to taste
2 tablespoon Madeira wine
Spinach and Mushroom Stuffing:
Sauté 1/3 cup finely chopped white onion and ½ tsp crushed dried oregano and ½ tsp minced garlic in ¼ cup butter. Add 4 cups chopped fresh spinach and 1 cup finely chopped mushroom and cook until spinach is wilted. Remove from heat. Stir in 4 Tbs Parmesan cheese, 3 Tbs Madeira wine and 4 oz. goat cheese. Mix in ½ cup breadcrumbs. Set stuffing aside for several hours to cool and allow flavors to blend. Makes about 2 cups.
Pound chicken breasts with meat mallet or back of knife to flatten; divide and place Spinach and Mushroom stuffing in center of each breast. Wrap chicken around stuffing to form roll. Secure with wooden picks or string. Lightly dust stuffed breasts with flour. Sauté breasts in butter in skillet until lightly browned; remove chicken to baking dish and bake at 350° F for 20 minutes. Meanwhile, add remaining ingredients except wine to pan juices and cook until sauce is slightly thickened. Stir in Madeira wine cooking only until alcohol evaporates. Serve along with chicken.
Per Serving: 577 calories / 40g protein / 37g fat (23g saturated fat) / 168mg cholesterol / 16g carbohydrates / 657mg sodium
Wine suggestion: Semillon-Sauvignon Blanc
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