Mushroom, Spinach, Feta-Stuffed Chicken with Parmesan Cream Sauce
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
When an emergency situation flares in Canada’s southernmost city, Windsor Fire and Rescue Services is always ready and able to assist. Sitting on the Detroit River with the Motor City in direct view, the more than 300 proud members of the Windsor Professional Firefighters are deep rooted in their community, and have had a strong presence for a long time. Helping their citizens in need during emergencies is one thing, but Windsor firefighters are also just as well known for their community service. They established the Firefighters’ Benefit Fund in 1921. In the early years, its purpose was to help firefighters who had fallen on hard times due to illness, injury or financial difficulties. Fellow firefighters would organize fundraisers and donate what they could to assist their brothers and sisters in times of need. Fast-forward to the present and you will find the Benefit Fund has expanded to helping those less fortunate within their local community. Three of the Benefit Funds’ biggest events are the “Buck for Luck,” “Chilifest” and “Sparky’s Toy Drive.” The WPFA appreciates their community’s support and will always do what they can, no matter what the request is, in order to make a difference for those in need. Firefighter James Askin is making his mark and contributing to his team in the kitchen as well. His stuffed chicken firehouse specialty turns a regular chicken breast into a superb main that is sure to impress.
Ingredients
  • 3 Tbsp (45 mL) extra virgin olive oil, divided
  • ½ cup (125 mL) chopped onion
  • 1 clove garlic, chopped
  • 1 cup (250 mL) sliced mushrooms
  • ¼ cup (60 mL) white wine
  • 2 cups (500 mL) baby spinach
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • ½ cup (125 mL) crumbled feta cheese
  • 4 boneless, skinless chicken breasts (about 4 oz/110 g each)
  • 1 tsp (5 mL) paprika, thyme, oregano or garlic (optional)
  • 1 batch Parmesan Cream Sauce (recipe follows)
Parmesan Cream Sauce:
  • 3 Tbsp (45 mL) butter
  • 1 clove garlic, chopped
  • 3 Tbsp (45 mL) flour
  • 1 cup (250 mL) 18% cream
  • ½ cup (125 mL) Parmesan cheese
  • ¼ cup (60 mL) chopped fresh parsley
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a pan. Add onion and garlic and cook over moderate heat until clear, about 5 minutes.
  3. Add mushrooms and continue to cook until softened. Add white wine and spinach. Cook until spinach is wilted. Season to taste with salt and pepper and remove from heat; allow cooling for about 5 minutes. Add feta cheese.
  4. Flatten chicken breasts with a mallet between sheets of plastic film. Season the chicken breasts with salt and pepper.
  5. Add 2 Tbsp (30 mL) of the mushroom, spinach and feta mixture to the centre of the chicken breast and roll into a ball with the seam side facing down.
  6. Place on a parchment-lined baking tray and brush with olive oil. You may add seasoning to the olive oil of your choice (paprika, thyme, oregano, garlic).
  7. Bake at 350°F (175°C) for 25 minutes or until an internal temperature of 170°F (77°C) has been reached. Spoon the Parmesan Cream Sauce over top.
  8. Parmesan Cream Sauce:
  9. For the Parmesan Cream Sauce, melt butter in a small saucepan over medium heat. Add garlic and flour and stir until combined. Slowly whisk in the cream and continue to mix until combined and thickened.
  10. Add Parmesan cheese and season to taste with salt and pepper. Continue to cook until the sauce no longer tastes like flour. Add the parsley just before serving.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/mushroom-spinach-feta-stuffed-chicken-with-parmesan-cream-sauce/