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Spinach and Mushroom Stuffed Chicken Breasts

This Spinach and Mushroom Stuffed Chicken Breasts recipe contains boneless, skinless chicken breasts, part skim ricotta, extra-virgin olive oil, parmigiano, butter and more.
4 Servings - 35 min -
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Servings:4  | Calories:535 | Total Fat:31g  | Chol:136mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 14g
70 %
Total Carb 18g
6 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 136mg
45 %
Sodium 1202mg
50 %
Protein 42g
84 %
47% Others combined
25% Boneless, skinless chicken breasts
15% Part skim ricotta
11% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Toothpicks


4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Directions : View recipe directions on
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