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

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