Spinach Mushroom Stuffed Chicken with Garlic Feta Cream

Something lovely for #dinnertonight! This is a delectable dish, something you’d be proud to serve guests!

Shopping list:

  • Can of mushrooms
  • Can of chopped spinach {ok fresh is better, but sometimes you don’t have it}
  • Olive oil
  • 1 garlic clove
  • Two chicken breasts
  • 1/2 cup Feta
  • Quick cooking wild rice
  • 1 cup Half and Half
  • Toothpicks
  • Non-stick cooking spray

Preheat the oven to 400. Drain and chop the mushrooms. Smash the garlic clove with the flat side of your knife and chop. Add to 1/2 the garlic and mushrooms to pan and saute with tablespoon of olive oil – cook for three minutes and add the spinach with a pinch of salt.

Prep the chicken one of two ways. You can put the chicken between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick. OR you can take your knife and slice at a 45 degree angle down the breast. Ultimately, you’re trying to either create a place to stuff the chicken.

Ok, so I sliced the chicken at the angle and filled with the spinach and mushroom mixture. Use two toothpicks to hold the sides together while you’re cooking. Spray an 8” x 8” casserole dish with two breasts (or 9” x 13” with four). 

Cook for 30 minutes. Make sure you start the rice when you’ve got about 15 minutes left on the chicken.

Wait until the chicken is nearly done to start the sauce. Saute the other 1/2 of garlic over medium heat for 1 minute. Add 1 cup of half and half and 1/2 cup feta cheese. Stir until melted and thickened pour over chicken breasts and serve immediately.

Viola! Enjoy.

B.

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