Chicken - Mushroom, Spinach, Gruyere Stuffed by
Make sure breasts are thick enough to stuff.
Ingredients
4 Boneless Chicken Breast
1 1/2 cups baby spinach leaves
2 1/2 cups Gruyere cheese, shredded, divided in half
1 cup baby Bella mushrooms, sliced
2 Tbs Olive Oil
3 Tbs Butter
2 Tbs flour or 1 Tbs corn starch
1 3/4 cup whole milk
8 oz jar of artichokes, quartered
1 Tsp salt
1/2 Tsp pepper
Instructions
Preheat oven to 350•
Slice A 3 TO 4-inch pocket into each breast. Stuff each breast with a handful of spinach, 1/4 cup of cheese, and about 5 slices of mushroom.
Tuck everything in and secure with a toothpick or kitchen twine.
Heat olive oil and cook on med/high for about 6 to 7 minutes per side. Transfer to an oven-safe dish and bake at 350° for 30 to 35 minutes, uncovered.
While chicken is cooking make the artichoke sauce. Melt butter and whisk in the flour for about one minute. Reduce heat to low and slowly add milk. Bring to a gentle simmer and add artichokes, salt, pepper and remaining 1 1/2 cups of cheese. Stir until cheese is melted.
Slice A 3 TO 4-inch pocket into each breast. Stuff each breast with a handful of spinach, 1/4 cup of cheese, and about 5 slices of mushroom.
Tuck everything in and secure with a toothpick or kitchen twine.
Heat olive oil and cook on med/high for about 6 to 7 minutes per side. Transfer to an oven-safe dish and bake at 350° for 30 to 35 minutes, uncovered.
While chicken is cooking make the artichoke sauce. Melt butter and whisk in the flour for about one minute. Reduce heat to low and slowly add milk. Bring to a gentle simmer and add artichokes, salt, pepper and remaining 1 1/2 cups of cheese. Stir until cheese is melted.