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  • Chicken breast with mushroom sauce and stuffed spinach

    1 vote
    Chicken breast with mushroom sauce and stuffed spinach
    Prep time:
    Cook time:
    Servings: 6
    by Sylvia
    1 recipe
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    1.Sprinkle chicken breast halves with salt and pepper on each side. 2.Preheat a large non-stick skillet over medium heat and spray with cooking spray. Add chicken halves to the pan leaving room in between. You may have to cook in batches depending on how large your pan is. Sear on both sides to lightly brown for 2 - 3 minutes per side. Remove to a plate. 3.Preheat the oven to 350 degrees. 4.Take chicken breast halves and top with a layer of spinach. fold in half and pin with toothpicks. Placing toothpicks in at an angle works best. 5.Place chicken in a casserole dish. 6.In the same skillet that you cooked the chicken in, add mushrooms, chicken broth, oregano, Dijon mustard and garlic. Simmer for 3 - 5 minutes over medium heat until broth reduces to a thin sauce. Add Laughing Cow cheese and stir to melt in. 7.Top chicken with mushroom sauce, the cover the dish with foil. 8.Cook for 15 - 25 minutes until chicken is cooked through. It will depend on how thick your chicken filets are. Don't overcook, or it will be dry.

    Ingredients

    • 3 chicken breasts, cut in half and pounded to make six filets
    • 10 ounces mushrooms, sliced
    • 2 tablespoons oregano, chopped
    • 2 cloves garlic, minced
    • 1 ½ cups low sodium chicken broth
    • 6 cups spinach
    • 1 teaspoon Dijon mustard
    • 2 wedges Laughing Cow Cheese

    Directions

    1. Sprinkle chicken breast halves with salt and pepper on each side.
    2. 2.Preheat a large non-stick skillet over medium heat and spray with cooking spray. Add chicken halves to the pan leaving room in between. You may have to cook in batches depending on how large your pan is. Sear on both sides to lightly brown for 2 - 3 minutes per side. Remove to a plate.
    3. 3.Preheat the oven to 350 degrees.
    4. 4.Take chicken breast halves and top with a layer of spinach. fold in half and pin with toothpicks. Placing toothpicks in at an angle works best.
    5. 5.Place chicken in a casserole dish.
    6. 6.In the same skillet that you cooked the chicken in, add mushrooms, chicken broth, oregano, Dijon mustard and garlic. Simmer for 3 - 5 minutes over medium heat until broth reduces to a thin sauce. Add Laughing Cow cheese and stir to melt in.
    7. 7.Top chicken with mushroom sauce, the cover the dish with foil.
    8. 8.Cook for 15 - 25 minutes until chicken is cooked through. It will depend on how thick your chicken filets are. Don't overcook, or it will be dry.

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