Spinach and mushroom stuffed chicken breasts

I made these delicious stuffed chicken breasts for dinner the other night and they were a big hit!  I made the stuffing earlier in the day and kept it in the refrigerator until I was ready to stuff the chicken.  You can also use boneless, skinless chicken thighs.

For the stuffing:

1/4 C. diced onion

1 tbs. olive oil

1/2 C. thinly sliced mushrooms

3 C. fresh baby spinach
3 cloves chopped garlic or frozen garlic
1/4 C. white wine

zest from 1 lemon

3 thinly sliced sun-dried tomatoes

1/4 C. toasted pine nuts
3 Tbs. Boursin cheese
kosher salt and pepper

4 chicken breasts ( I used bone-in and skin on, but you can also use boneless, skinless)

Saute onion and olive oil in a large nonstick pan on medium high heat for 1 minute.  Add mushrooms and continue cooking for another minute.  Add spinach, garlic, white wine and lemon zest, and cook until spinach wilts down.  Remove from heat and add pine nuts and Boursin and stir to combine.  Season to taste with salt and pepper.

Preheat oven to 375.  Slice chicken breast 2/3'rds of the way lengthwise, but be sure not to cut all the way through the breast. Stuff each breast with 1/4 of the mixture and secure the end with a toothpick.  Season chicken with kosher salt and pepper.   Sear chicken in a hot cast iron (or Le Creuset) pan with a little olive oil, cover loosely with aluminum foil, place pan in oven and continue cooking another 20 minutes.

Mushroom pate

I made the most delicious hors' d'oeuvre tonight, I had eaten something similar a while ago, and was anxious to try to replicate it at home.

Don't let the name fool you, mushroom pate is simply sauteed mushrooms that have been finely chopped in a Cuisinart to make it spreadable.

Bring this to your next party, it will be devoured!

Here's my recipe for mushroom pate.

2 Tbs. olive oil
1/2 C. diced shallot or onion
3 cubes frozen garlic
1 lb. total of assorted mushrooms, I used crimini, poratbello and shiitake, roughly chopped
1/2 tsp. dried oregano
1/2 tsp. celery salt
pinch of black pepper
1 Tbs. Madeira or sherry

**Optional- process 1/4 C. toasted pine nuts and 1/4 C. goat cheese to the mixture.


Saute shallot in olive oil on medium high heat for 1 minute in a large nonstick pan. After about a minute, add garlic cubes and stir to combine. Next, add washed mushrooms, oregano, celery salt and black pepper and saute to 2 minutes. Once mushrooms have begun to release liquid, add Madeira and continue cooking for 7-8 minutes, stirring occasionally until all liquid has evaporated.

Remove from heat and let cool for a few minutes. Add mixture into a Cuisinart and pulse until texture has become finely chopped but not completely smooth.

Add a dollop to a thin slice of baguette or cracker and garnish with a shaving of Parmesan or Manchego and a bit of parsley. Can be eaten either hot or cold.

Panko and goat cheese topped portabello mushrooms

Here's a delicious recipe that is good for entertaining friends as it can be made mostly in advance and is a snap to make.

4 large portabello mushrooms, stem removed
olive oil
kosher salt
ground black pepper
6 oz. goat cheese
1. C panko
1 Tbs. garlic salt


Clean the gills from 4 portabello mushrooms using a spoon. Drizzle each side of the mushroom with a little olive oil and a good pinch of kosher salt. Preheat a grill to high heat. Cook the mushrooms for 3 minutes per side or until grill marks appear on the outside of the mushroom.

Preheat oven to 375. Line a cookie sheet with aluminum foil and place the mushrooms on the sheet . Spread goat cheese on the inside of each cap. Combine panko, garlic salt, pepper, and 3 Tbs. olive oil and sprinkle a hearty tablespoonful atop the goat cheese on each mushroom cap. Bake in the oven uncovered for 15-18 minutes or until panko is golden brown.