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Stuffed Chicken with Mushrooms and Spinach
Stuffed Chicken with Mushrooms and Spinach
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Stuffed Chicken with Mushrooms and Spinach

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 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
  • Energy 476 Kcal
  • Protein 37 g
  • Fats 25 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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.

Dont’ forget to save this recipe in your very own Nestlé Family Recipe Book. Kindly Login or Register to save this recipe and more.

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

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

  • Energy 476 (Kcal)
  • Protein 37 (g)
  • Total Fat 25 (g)
HOW TO PREPARE

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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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