Rachael Ray Spinach And Mushroom Stuffed Chicken Breasts - cooking recipe

Ingredients

24 ounces boneless skinless chicken breasts
10 ounces frozen chopped spinach
2 tablespoons butter
12 small mushrooms, caps (crimini or button )
2 garlic cloves, cracked
1 small shallot, quartered (or 1/2 white or spanish onion)
salt
pepper
1 cup part-skim ricotta cheese
1/2 cup grated parmigiano or 1/2 cup romano cheese, a couple of handfuls
1/2 teaspoon ground nutmeg
toothpick
2 tablespoons extra virgin olive oil
SAUCE
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Preparation

Pleace breasts in the center of a plastic food storage bag or 2 large sheets or waxed apper. Pound out the chicken from the center of the bag unsing a mallot. Be firm but controlled.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel(or paper towels). Twist towel and wring out spinach. Transfer to medium mixing bowl.
Place a nonstick skillet over moderate heat. WHen it is hot, add butter, mushrooms, garlic, and shallot/onion. Season with S&P and saute for minutes. Transfer mushrooms, garlic, and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stufing on each breast and wrap and rolls breast over the stuffing. Secure breasts with toothpicks. Add 3 Tbsp oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides(I put ino the oven on 375 for about 15-20 minutes). Remove breasts, add butter to the pan and flour. Cook for a minutes, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmar until ready to serve. Remove toothpicks.