Californian, French, Italian, Poultry, Wine

Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce

Dijon Crusted Chicken Stuffed with Spinach Saute

Dijon Crusted Chicken Stuffed with Mozzarella Spinach Saute with Lemon White Wine Sauce

Serves 4.

C360_2013-01-20-19-51-25I intended making a repeat recipe from my blog (chicken scaloppine with wine sauce) but the store was out of chicken thighs so I bought chicken breasts – which I never buy because I don’t know how to cook it. Then I recalled this amazing recipe from dianeskitchentable and went on to create my own stuffed chicken version with ingredients I had at home.

Have 2 large organic chicken breasts, about 1.5 pounds total. Cut each breast in half. Then cut each half into the side so that it flaps open.

Spinach Saute Ingredients

  • 2 teaspoon olive oil, divided
  • 1/4 of a large sweet onion, finely chopped (or 1/2 of a small sweet onion, chopped)Camera 360
  • 3 garlic cloves, minced
  • 2 big hand fulls fresh spinach leaves
  • 1 tablespoon dried basil
  • 6 ounces shredded mozzarella cheese

Dijon Mustard Crust Ingredients

  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon basil-infused olive oil (extra virgin olive oil will do too)
  • 2 eggs, beaten
  • 1/2 cup (heaping) breadcrumbs
  • 1/2 teaspoon Italian seasoningCamera 360
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Wine Sauce Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup dry white wine such as a Chardonnay
  • 1 tablespoon butter
  • 2 teaspoon lemon juice

Spinach Saute Preparation

  1. Camera 360In a large skillet heat 1 teaspoon oil to MEDIUM and saute onion until soft, 3 to 4 minutes. Reduce heat to LOW, add another teaspoon oil and stir fry garlic until it begins to brown slightly, 1 to 2 minutes. Increase heat back to MEDIUM, add spinach and basil, saute until spinach wilts just so.
  2. Place spinach saute into a mixing bowl – let it cool a bit – then mix in the mozzarella cheese.

Dijon Crusted Chicken Preparation

  1. Pre-heat oven to 350º F.
  2. In a small bowl whisk the mustard, olive oil and eggs together and set aside
  3. In a medium bowl combine breadcrumbs, seasoning, garlic and salt.
  4. Completely coat chicken pieces in the egg batter. Then coat only the top of the chicken with the breadcrumb mixture.
  5. Place chicken crumb side down on a baking dish. Divide the spinach mixture on top of each chicken.
  6. Carefully fold each chicken piece over the spinach.
  7. Bake on center rack 35 to 40 minutes.

Wine Sauce Preparation (prepare 10 minutes before the chicken is done)

  1. In a large skillet heat medium-high the broth, wine and butter. Bring to a simmering boil and reduce 8 minutes.
  2. Add the lemon juice and reduce another 2 minutes.

Serve chicken with the wine sauce spooned around it.

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Discussion

13 thoughts on “Dijon Crusted Chicken Stuffed with Spinach Saute with Lemon White Wine Sauce

  1. That one looks like a keeper, for sure. And so easy!

    Posted by Our Kitchen Inventions | February 5, 2013, 1:08 pm
  2. What a wonderful way to prepare chicken and spinach. I love it!!

    Posted by petit4chocolatier | January 26, 2013, 4:34 pm
  3. I don’t just like this – I LOVE IT! You just solved another “what am I going to do for dinner” problem because I was going to make the prosciutto wrapped chicken but would have to go out in the bitter cold for the prosciutto. As it turns out, I have all these ingredients AND my husband loves anything w/Dijon mustard so we have a winner. Thank you!

    Posted by dianeskitchentable | January 24, 2013, 1:25 pm
    • Sweet! I have that problem almost every night – What’s for dinner? Since that last recipe, I think I’ll try a few more chicken breast dishes. It’s awesome to find a recipe that solves dinner and it’s not from a cookbook but from someone’s home cooking. I think that’s pretty neat. Salud!

      Posted by Unwind Cooking | January 25, 2013, 7:22 pm
  4. I always keep chicken breasts in the freezer and your recipe sounds like a “must try”.

    Posted by Karen | January 24, 2013, 11:02 am
  5. Looks so good! I might try it this weekend. 🙂

    Posted by The Food Yogi | January 23, 2013, 11:42 am

Trackbacks/Pingbacks

  1. Pingback: Spinach Stuffed Chicken Rolled in Prosciutto | unwind cooking - March 27, 2013

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