Stuffed Chicken Breast with Creamy Mushroom Sauce and White Rice.

Stuffed Chicken Breast with Creamy Mushroom Sauce and White Rice.
Easy

This is a little something I came up with instead of making Chicken Risotto. this is a low sodium dish that just happens to be very tasty.

Prep

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Category: Meat and Poultry
Seasons

Ingredients

For 4 Person(s)

Meat & Poultry

2 Chicken Breast (Boneless)

Vegtables

2 Boxes Baby Portobello Mushrooms
2 Large Green Bell Peppers
2 Large Red Bell Peppers
12 Cloves Garlic
1 Bag Fresh Baby Spinich
1 Cup White Rice

Other

1 Stick Butter (salted)
1 Teaspoon Cilantro
1/4 Teaspoon Thyme (powder)
1 Teaspoon Salt
1/4 Cup White Wine (cooking)
1 Pint Heavy Cream
1 1/2 Cup Water (For Rice)
2 Ounces Mozzarella Cheese (Shreedded)

Stuffed Chicken Breast with Creamy Mushroom Sauce and White Rice. Directions

    Preparation

  1. Slice up mushrooms. I use a mushroom slicer makes the job very easy and your slices are consistent.
  2. Finely chop up garlic
  3. Course chop your peppers (You basically want them to be little squares.)
  4. Place Chicken Breasts on a cutting board and with a meat tenderizer pound them out to make them flat and approximately 1/4-1/2 inch in thickness. (You can also have this done in the meat department of your supermarket.)

    5. Stuffing and Sauce Mixture

  5. In a large frying pan, melt 2 tablespoons of butter.
  6. Saute, garlic over medium heat.
  7. When Garlic starts to brown add in 3 more tablespoons of butter and the mushrooms.
  8. Saute, mushroom for 15 minutes
  9. Add in, Peppers and Spinach saute for 30 minutes over low-medium heat (If they stick to your pan then the heat is too high. If this happens use a little white wine to deglaze the pan.)
  10. Place 4 Tablespoons of stuffing mixture on the side and let cool.
  11.  

    12. Stuff Chicken Breasts

  12. Take chicken breast and lay out on a flat surface. Narrow part facing away from you.
  13. Place 2 tablespoons of stuffing mixture and sprinkle shredded mozzarella
  14. Roll up chicken breast and place on a pre-buttered baking pan.
  15. Repeat for second chicken breast.
  16. Melt 2 tablespoons of butter in microwave oven. Using a basting brush, brush butter onto stuffed chicken breasts.
  17. Place in a preheated 400 degree oven and cook for 20 minutes.
  18.  

    19. Mushroom Sauce

  19. After the mushrooms are sauteed take 1/3 of Garlic and Mushroom mixture and put into a small pot. (1-2 Quart)
  20. Add, 1/4 Cup of white wine to the pot with the garlic and mushrooms, bring to a boil then reduce heat and allow wine to reduce by 1/2.
  21. Add, in Heavy Cream bring to a boil then add in Cilantro and Thyme mix then reduce heat to low. Let simmer until the entire meal is cooked.
  22.  

    23. White Rice Mixture

  23. Put 1&1/2 Cups of water, 1 Tablespoon of butter, and 1 Teaspoon of salt into a small pot (1-2 Quart) Bring to a boil then add in 1 cup of rice and reduce heat.
  24. Allow to cook until you you no longer see liquid in the pot.
  25. Add in, remainder of stuffing mixture, mix well and let simmer for the 15 minutes.
  26.  

Recipe notes

If you want to you can use Chicken Broth instead of water to make the rice.

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