- 8 small skinned chicken breasts
- 1 cup frozen spinach
- 3 cup Ricotta cheese
- 3 tablespoons fresh parsley
- 1 cup Mushrooms
- 1 pinch Salt
- 1 pinch ground black pepper
- For the sauce:
- 2 tablespoons butter
- 1 medium green capsicum pepper
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
Stuffed Chicken with Mushrooms and Spinach
INGREDIENTS
Stuffed Chicken with Mushrooms and Spinach with
Stuffed Chicken with Mushrooms and Spinach with 
- 8 small skinned chicken breasts
- 1 cup frozen spinach
- 3 cup Ricotta cheese
- 3 tablespoons fresh parsley
- 1 cup Mushrooms
- 1 pinch Salt
- 1 pinch ground black pepper
- For the sauce:
- 2 tablespoons butter
- 1 medium green capsicum pepper
- 4 cups Milk
- 1 sachet MAGGI Idea of the Day Béchamel Mix
NUTRITIONAL INFORMATION
Stuffed Chicken with Mushrooms and Spinach with
Stuffed Chicken with Mushrooms and Spinach with
- Energy 476 (Kcal)
- Protein 37 (g)
- Total Fat 25 (g)
HOW TO PREPARE
Stuffed Chicken with Mushrooms and Spinach with
Stuffed Chicken with Mushrooms and Spinach with
1
Place chicken slices between 2 sheets of waxed paper and pound with a mallet to a uniform thin thickness.
2
Combine spinach, ricotta, parsley and mushrooms in a bowl, season with salt and pepper. Spread horizontally the mixture, equally on the chicken fillet roll up and secure with toothpick.
3
Melt the butter in a large saucepan, add the chicken rolls and quickly brown over medium heat for 3-4 minutes. Remove from pan, remove toothpick and place on an oven dish.
4
Add the capsicum and stir for 2 minutes. Add the milk and MAGGI Secrets Béchamel Mix bring to boil, stirring and simmer for 2-3 minutes until sauce thickens. Season with pepper.
5
Pour the béchamel mixture over the chicken in the dish and cook in 180°C preheated oven for 20-25 minutes.
REVIEWS
Stuffed Chicken with Mushrooms and Spinach with
