Stuffed Chicken Breasts in Wine Mushroom Sauce

Stuffed Chicken Breasts in Wine Mushroom Sauce

“Oh WOW Mom, this is great!”  That’s what my husband and kids said after they ate this chicken dish, it’s a definite hit in our house!

The secret behind filling and rolling these breasts so they look as great as they taste is to find the broadest chicken breasts you can find.  You can also consider using sliced veal or turkey in lieu of the breasts. This dish can be made up to two hours in advance, just fill and keep refrigerated.

The Filling:

  • 2 teaspoons unsalted butter
  • 2 tablespoons finely chopped onion
  • 1 teaspoon finely minced garlic
  • 3/4 pound chopped spinach leaves (no stems)
  • 3 tablespoons oil packed sun dried tomatoes (drained and chopped)
  • 2 tablespoons grated parmesan cheese (use the good stuff)
  • 4 boneless, skinless chicken breast havles, each should be about 1/4 pound
  • 4 slices Emmenthaler cheese, thinly sliced
  • 2 tablespoons canola oil
  • 1/2 cup flour

Wine Mushroom Sauce

  • 2 teaspoons unsalted butter
  • 1/8 cup yellow onion thinly sliced
  • 1/2 pound white mushrooms, sliced thin and stems removed
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • 1/4 cup white wine, preferably a fruity Italian wine
  • salt, pepper and ground nutmeg


Over media heat, sauce onion in a fry pan for one minute.  Increase heat to medium high and add garlic and spinach, saute until wilted (about 3 minutes).  Stir in sun-dried tomatoes and then transfer the mixture to a colander.  Strain by pressing the back of a wooden spoon into the mixture, you want to remove excessive moisture by doing this.  While the mixture cools, wipe frying pan clean and set aside for next step.

Transfer the spinach mix to a bowl and add Parmesan cheese, season with salt and white pepper.  Set aside to blend flavors, get started on the chicken.

The Chicken

Place each chicken breast between 2 sheets of wax paper or plastic wrap and pound to a 1/4 inch thickness. Place one slice of cheese on each breast, spoon 1/4 of the spinach filling onto the bottom center of each cheese slice and shape into a rectangle (log shape).  Make sure the filling doesn’t stick out over the edges of the chicken breast.

Tuck the sides of the breast and roll tightly, secure with toothpicks. Preheat the oven to 425 degrees Farenheit.   Warm oil in fry pan over medium heat, spread flour in a plate.  Dust chicken breasts in flour taking care to coat evenly, add chicken to the pan and brown for 6- 7 minutes on all sides.

Transfer chicken to prepared baking dish, place in the center of oven and reduce temperature to 375 degrees.  Bake 12 minutes or until cooked through.  Remove chicken to warm plates and let stand for 3 minutes,  don’t forget to remove the toothpicks!

Put It All Together!

Make the wine mushroom sauce while the chicken is baking.  Melt butter in small frying pan, add the onion and saute until golden, add mushrooms and saute another two minutes.

Pour in the wine and deglaze the pan taking care to dislogde the good brown bits in the bottom.  Cook over medium high until the wine has evaoporated by half, or about two minutes.  Add cream and simmer for two minutes while sauce thickens.  Season with salt, pepper and nutmeg. Spoon sauce over the chicken and serve immediately.  Great with wild rice and a tossed green salad. Serves four.

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