4bonelessskinless chicken thighs or breasts (about 4 oz/110 g each)
1tsp5 mL paprika, thyme, oregano or garlic (optional)
1batch Parmesan Cream Saucerecipe follows
Parmesan Cream Sauce:
3Tbsp45 mL butter
1clovegarlicchopped
3Tbsp45 mL flour
1cup250 mL 18% cream
1/2cup125 mL Parmesan cheese
1/4cup60 mL chopped fresh parsley
Kosher saltto taste
Freshly ground pepperto taste
Instructions
Preheat your oven to 350°F (175°C).
Heat olive oil in a pan. Add onion and garlic and cook over moderate heat until clear, about 5 minutes.
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.
Flatten the chicken thighs/breasts with a mallet between sheets of plastic film. Season the chicken breasts with salt and pepper.
Add 2 Tbsp (30 mL) of the mushroom, spinach, and feta mixture to the center of the chicken thigh/breast and roll into a ball with the seam side facing down.
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).
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.
Parmesan Cream Sauce:
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.
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.