Kate's Cuisine

Jun 19 2011

Spinach & Mushroom Stuffed Chicken Breasts

4 boneless, skinless chicken breasts $9.96
4 tablespoons olive oil $0.72
Salt and pepper $0.01
2 cups fresh spinach, chopped $2.22
1 cup cremini mushrooms, sliced $1.70
1 red onion, finely diced $0.65
2 stalks celery, finely diced $0.22
3 cloves garlic, minced $0.03
1/2 cup Parmesan cheese $1.50
1/2 cup sour cream $0.30
Salt and pepper $0.01

Total Cost    $17.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Rinse chicken and pat dry. One by one, place chicken breasts in a resealable bag and using a rolling pin or meat mallet, gently pound the breasts until they are of even thickness throughout. Cut a small slit in the side of each breast and set aside.

3.) In a medium bowl mix together: spinach, mushrooms, red onion, celery, garlic, Parmesan cheese, sour cream, salt and pepper. Mix until thoroughly combined.

4.) Gently place a small amount of the spinach mixture into each chicken breast and place into the casserole dish. When all breasts have been stuffed, brush the top of each with olive oil and sprinkle with salt and pepper.

5.) Place in the oven and cook for 60 – 75 minutes, until tops are brown and juices run clear.

6.) Serve and enjoy!

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One Response to “Spinach & Mushroom Stuffed Chicken Breasts”

  1. Prestashop Templateson 16 Nov 2011 at 3:03 am

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