Creamy Four Cheese Spinach Stuffed Chicken Rosa
Bertolli Four Cheese Rosa Sauce, Part II made possible by the Food Buzz Taste-makers program. If you read Part I, then you know how exited I was to prepare and post the Chicken and Sausage Scarpiello Arrabbiata.
Part II, Creamy Spinach Stuffed Chicken, is one rich and delicious chicken recipe. I think any time you serve something stuffed with spinach and smothered with white sauce, it is impressive. Don't let the snapshot fool you, this dinner was impressive and Bertolli's sauce made it seemingly effortless.
Spinach Stuffing
1 10 oz box frozen spinach, thawed
1-2 Tbsp Olive Oil
1/4 cup diced onion
6-8 fresh mushrooms, roughly chopped, about 1/2 cup
2 garlic cloves, minced
1/2 cup grated Romano cheese
First, prepare the spinach by squeezing out all the liquid; set aside. In a small to medium skillet, saute onion in olive oil over medium heat until translucent. Add mushrooms. Stir while cooking until mushrooms begin to soften. Add the minced garlic and cook for just about a minute. Add the spinach and stir to combine, allowing it to heat through, then add the grated Romano cheese. Continue to mix and stir for a minute or two, until the cheese begins to melt, holding the stuffing mixture together. Remove to a bowl and allow to cool enough to handle.
Chicken Breast
6 boneless skinless chicken breast
2 Tbsp Olive Oil
Salt and pepper to taste
1 jar Bertolli Four Cheese Rosa Sauce
2 Tbsp chicken broth
1/2 cup milk
While the stuffing is cooling prepare the chicken breast. Make a two inch cut at the top of the breast along the side wall. Keeping the knife flat, push and slide the blade into the breast to create a pocket. By cutting a pocket inside, the initial opening remains small and is easy to close, not allowing too much stuffing to escape. The stuffing now should be cooled. Push about a teaspoon of stuffing at a time into the pocket until it is filled. Do not pack the stuffing when filling. Close with a tooth pick. Season with salt and pepper. Pour the olive oil into a large deep skillet and bring to a medium-low heat. Add stuffed chicken breasts and brown on both sides. Push breasts to the side and add chicken broth to deglaze the pan. Add sauce to the pan and stir. Add the milk to the jar, swoosh a bit and slowly add to sauce, stirring constantly. Re arrange chicken and spoon sauce over the top. Cover and cook for thirty- forty minutes or until chicken is done. Plate alongside your favorite pasta, I used tomato gnocchi, and top with sauce. (Don't forget to remove those tooth picks before topping with sauce!) I served a fresh Italian style garden salad and focaccia bread on the side.
The entire meal took just about one hour to prepare. The sauce was very rich and flavorful, with just the right thickness. The chicken was loaded with flavor from the stuffing. The combination of creamy sauce, spinach stuffing, and chicken was well, just like I said at the start of this post, impressive! A special thanks to Food Buzz and Bertolli for supplying me with this deletable sauce.
Are you hungry?
Part II, Creamy Spinach Stuffed Chicken, is one rich and delicious chicken recipe. I think any time you serve something stuffed with spinach and smothered with white sauce, it is impressive. Don't let the snapshot fool you, this dinner was impressive and Bertolli's sauce made it seemingly effortless.
Spinach Stuffing
1 10 oz box frozen spinach, thawed
1-2 Tbsp Olive Oil
1/4 cup diced onion
6-8 fresh mushrooms, roughly chopped, about 1/2 cup
2 garlic cloves, minced
1/2 cup grated Romano cheese
First, prepare the spinach by squeezing out all the liquid; set aside. In a small to medium skillet, saute onion in olive oil over medium heat until translucent. Add mushrooms. Stir while cooking until mushrooms begin to soften. Add the minced garlic and cook for just about a minute. Add the spinach and stir to combine, allowing it to heat through, then add the grated Romano cheese. Continue to mix and stir for a minute or two, until the cheese begins to melt, holding the stuffing mixture together. Remove to a bowl and allow to cool enough to handle.
Chicken Breast
6 boneless skinless chicken breast
2 Tbsp Olive Oil
Salt and pepper to taste
1 jar Bertolli Four Cheese Rosa Sauce
2 Tbsp chicken broth
1/2 cup milk
While the stuffing is cooling prepare the chicken breast. Make a two inch cut at the top of the breast along the side wall. Keeping the knife flat, push and slide the blade into the breast to create a pocket. By cutting a pocket inside, the initial opening remains small and is easy to close, not allowing too much stuffing to escape. The stuffing now should be cooled. Push about a teaspoon of stuffing at a time into the pocket until it is filled. Do not pack the stuffing when filling. Close with a tooth pick. Season with salt and pepper. Pour the olive oil into a large deep skillet and bring to a medium-low heat. Add stuffed chicken breasts and brown on both sides. Push breasts to the side and add chicken broth to deglaze the pan. Add sauce to the pan and stir. Add the milk to the jar, swoosh a bit and slowly add to sauce, stirring constantly. Re arrange chicken and spoon sauce over the top. Cover and cook for thirty- forty minutes or until chicken is done. Plate alongside your favorite pasta, I used tomato gnocchi, and top with sauce. (Don't forget to remove those tooth picks before topping with sauce!) I served a fresh Italian style garden salad and focaccia bread on the side.
The entire meal took just about one hour to prepare. The sauce was very rich and flavorful, with just the right thickness. The chicken was loaded with flavor from the stuffing. The combination of creamy sauce, spinach stuffing, and chicken was well, just like I said at the start of this post, impressive! A special thanks to Food Buzz and Bertolli for supplying me with this deletable sauce.
Are you hungry?
♥
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