Wednesday, March 7, 2012

Spinach, Mushroom and Swiss Stuffed Chicken Breast

This one is definitely a keeper! Let's just say my new favorite thing is spinach. My next venture will be to try spinach in a smoothie, yes, a smoothie. For now let's stick to this amazing taste of goodness.

What you need:

2-4 fresh chicken breasts
2-4 slices of reduced fat swiss cheese
1/4 cup Parmesan shredded.
1-2 cups fresh spinach
2 tbls cooking wine
3 garlic cloves-grated
10-15 white mushrooms
1/4 cup chopped red onion
salt and pepper to taste
1 tablespoon coconut oil
1/4 cup olive oil

Heat coconut oil in frying pan. Add grated garlic, onion, salt and pepper, and 10 mushrooms (diced). Saute all together and put in food processor to make a paste like texture.

Next, add spinach and remaining mushrooms (sliced) to skillet along with paste mixture with cooking wine and cook until tender.
Next, butterfly the chicken by cutting in half length wise but, not all the way through. I then use a meat tenderizer and pound out the chicken. Salt and pepper the chicken to your liking.

Put a slice of swiss on the chicken and place about 1/4 cup of the spinach mixture onto the chicken and sprinkle with Parmesan. Roll the chicken up and secure together with a tooth pick. Make sure to put the seam side down. Repeat with remaining chicken and mixture.

Finally, brush olive oil on top of the chicken and sprinkle with paprika, salt and pepper.

Heat oven to 375. Place chicken in oven for 20-25 minutes. Make sure chicken reaches internal temp of 160 degrees.


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