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Chicken Stuffed with Mushrooms & Spinach

(recipe, Deanna Dudney)

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  1. ⅓ cup finely chopped white onion
  2. ½ tsp. crushed dried oregano
  3. 1 tsp. minced garlic, divided
  4. 6 Tbsp. butter, divided
  5. 4 cups chopped fresh spinach
  6. 1 cup finely chopped mushroom
  7. 4 Tbsp. Parmesan cheese
  8. 5 Tbsp. Madeira wine, divided
  9. 4 oz. goat cheese
  10. ½ cup bread crumbs
  11. 6 boneless, skinless chicken breast halves
  12. 2 Tbsp. flour, as needed
  13. ⅓ cup heavy cream
  14. ¼ cup chicken stock
  15. 3 Tbsp. brandy
  16. 2 Tbsp. lemon juice
  17. 1 tsp. grainy mustard
  18. ½ tsp. minced shallot


  1. Sauté onion, oregano and half of the garlic in 4 tablespoons of the butter. Add spinach and mushroom and cook until spinach is wilted. Remove from heat.
  2. Stir in Parmesan cheese, 3 tablespoons of the Madeira wine, and goat cheese. Mix in bread crumbs. Set stuffing aside for several hours to cool and allow flavors to blend.
  3. Pound chicken breasts to flatten; divide stuffing and place in center of each breast. Wrap chicken around stuffing to form roll. Secure with wooden picks or string.
  4. Lightly dust stuffed breasts with flour. Sauté breasts in remaining 2 tablespoons butter in skillet until lightly browned; remove chicken to baking dish and bake at 350°F for 20 minutes.
  5. Meanwhile, add cream, stock, brandy, lemon juice, mustard, remaining garlic, shallots, and salt and pepper to taste to the pan juices; cook until sauce is slightly thickened.
  6. Stir in remaining 2 tablespoons Madeira wine, cooking only until alcohol evaporates. Serve sauce along with chicken.