Chicken Breasts Stuffed with Spinach and Brie
From chefmeow 16 years agoIngredients
- 6 boneless skinless chicken breast halves shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1-1/2 teaspoons minced garlic shopping list
- 24 fresh spinach leaves shopping list
- 6 ounces brie cheese shopping list
- 3 tablespoons butter softened shopping list
- 1 tablespoon flour shopping list
- 1/2 cup dry white wine shopping list
- 1/2 cup water shopping list
- Chopped chives for garnish shopping list
How to make it
- Pound each breast to between 1/8" and 1/4" thick.
- Season with salt, pepper and nutmeg.
- Rub with 1/4 teaspoon garlic.
- Top with 4 spinach leaves.
- Cut brie so the center is used for sauce and remaining rind and interior for filling.
- Parts should be equal.
- Place rind in center of breast.
- Fold in edges and roll up to seal.
- Heat oven to 400.
- Place chicken bundles in baking dish.
- Dot with 1-1/2 tablespoons butter.
- Bake 25 minutes turning after 10 minutes.
- Melt remaining butter in medium saucepan.
- Add flour then stir until smooth.
- Add wine and water stirring constantly.
- Bring to boil then remove.
- Before serving rewarm.
- Add remaining brie whisking until melted.
- Slice chicken and serve with sauce garnished with chives.
People Who Like This Dish 8
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- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
This was pretty good. I added Prosciutto to the spinach and brie which was a tasty addition. :)
curiousltlkitten in loved it
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