Chicken breasts stuffed with spinach and emmental

Name: Chicken breasts stuffed with spinach and emmental
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 6-8 white button mushrooms, cleaned and trimmed; 1 shallot; 1 clove garlic; 1 tsp fresh sage, finely chopped; 1/4 cup brandy; 1 cup (loose) baby spinach; 1 cup grated emmental cheese; 4 chicken breast fillets, boneless and skinless; 4 tbsp mayonnaise; 1/2 tsp garlic powder

Robert Gonzal @robert

Vancouver BC

A lot of stuffed chicken breast recipes call for the chicken to be sliced open and pounded flat, filled, then rolled up again with twine. This is not that kind of recipe. This much more rustic dish only requires slicing large pockets into the meat. A savoury duxelles of mushrooms then acts as the glue to hold the emmental cheese and spinach in place. A dusting of panko breadcrumbs finishes the dish and gives the chicken a nice, golden crust.

Chicken breasts stuffed with spinach and emmental

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Robert Gonzal @robert

Ingredients

1 hour

2 servings

6-8white button mushrooms, cleaned and trimmed
1shallot
1 clovegarlic
1 tspfresh sage, finely chopped
1/4 cupbrandy
1 cup(loose) baby spinach
1 cupgrated emmental cheese
4chicken breast fillets, boneless and skinless
4 tbspmayonnaise
1/2 tspgarlic powder

Cooking Instructions

1 hour

1

Add the mushrooms, shallot, and garlic to a food processor. Pulse until no chunks remain and the mixture is mostly smooth, almost a puree.
2

Melt a knob of butter in a medium pan on medium-high heat. Add the mushroom mixture and sage, and fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms are lightly browned. Add the brandy and continue frying 1 minute until no liquid remains. Stir in the spinach. Season with a pinch of salt and freshly cracked black pepper, and fry for 1 more minute until wilted. Remove the mixture to a bowl to cool to room temperature, then stir in the cheese until blended.
3

Using your sharpest knife, cut a horizontal slit into the thickest part of each chicken fillet. Create the biggest pockets you can without cutting through the fillet. Season with salt and pepper, then stuff about 2 tbsp of the mushroom mixture into each pocket. Transfer the chicken to a foil lined baking tray.
4

In a small bowl, mix the mayo with the garlic powder and a pinch of salt. Brush the mayo on top of the chicken. Try to coat the fillets evenly. Sprinkle the fillets with panko, then pop the tray into a preheated 400 F oven for 25 to 30 minutes. After that, broil for an additional 1 or 2 minutes to brown the crust. Serve hot.