This mom loves to cook

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Hello! I'm Deirdre and I'm a stay at home mom to two boys. Cooking for a 6 and 4 year old- day in and day out can be the best job in the world, also the most frustrating. Trying to create not only kid friendly but husband and mom friendly meals is a challenge that I've readily accepted! My Foodie Mom blog is a record of the different recipes that I've tried in the kitchen, pictures of my ventures, and cool tricks I've picked up along the way. Cheers!

Friday, September 18, 2015

Spinach and Mushroom Stuffed Chicken Breasts


As some of you may know, I'm a little obsessed with making rollatinis. Wether its stuffed chicken, or lasagna rolls - I love coming up with different combinations. See: Mushroom and spinach alfredo lasagna rollsSpinach and cheese lasagna rollsChicken Cordon BleuJalapeño popper chicken. Obviously one of my favorite dinners to make. Tonights adventure was a cheesy spinach and mushroom mixture inside a thin chicken cutlet, breaded and baked. We love us some spinach in the Forgione house. 

  • 6 thin chicken breasts, gently pounded out
  • 8 oz package cream cheese, room temperature
  • 1 cup Mozzarella cheese
  • 5oz frozen spinach thawed and drained
  • 1 cup mushrooms, rinsed
  • 1/2 onion diced
  • 2 tablespoons butter
  • 1-2 cups seasoned bread crumbs
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • toothpicks
In a skillet heat the butter over medium high heat. Add in the onions and mushrooms and sauté until the mushrooms have softened and released all their moisture. 5-8 minutes.

Salt and pepper to taste. Set aside.

Add drained spinach to the softened cream cheese.

 Then fold in the mushrooms and onions. Stir until combined.

Set up your breading station, one shallow dish for bread crumbs, Another combine the lemon juice and olive oil.

Put out another small bowl of shredded mozzarella. Now we should have everything laid out to begin.

Lay out each thin chicken cutlet and place 1/6th of the cream cheese mushroom mixture on top of the chicken. Sprinkle a little mozzarella on top. 

Roll up each chicken cutlet, making sure to keep the filling inside- and secure with 2 toothpicks.

Dip each stuffed chicken in the oil/ lemon juice- making sure to coat it well.

Dip each stuffed chicken in the breadcrumbs- making sure to coat it well.

Place stuffed chicken in a baking dish, toothpick side down. 

Sprinkle remaining mozzarella cheese on top. 

Bake at 350 for 45 minutes.

Enjoy all the cheesy goodness that is: stuffed chicken breasts. 

As I'm typing this inspiration is starting to come to me. I'm thinking: Ham, pineapple and cheddar jack cheese stuffed chicken breasts. Sequal to this is to come. Cheers!


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