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4.80 from 5 votes

Mushroom, Spinach, Feta-Stuffed Chicken with Parmesan Cream Sauce

This stuffed chicken firehouse specialty turns a regular chicken breast into a superb main that is sure to impress.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Greek
Calories: 405kcal
Author: Tara Noland

Ingredients

  • 3 Tbsp 45 mL extra virgin olive oil, divided
  • 1/2 cup 125 mL chopped onion
  • 1 clove garlic chopped
  • 1 cup 250 mL sliced mushrooms
  • 1/4 cup 60 mL white wine
  • 2 cups 500 mL baby spinach
  • Kosher salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup 125 mL crumbled feta cheese
  • 4 boneless skinless chicken thighs or 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
  • 1/2 cup 125 mL Parmesan cheese
  • 1/4 cup 60 mL chopped fresh parsley
  • Kosher salt to taste
  • Freshly ground pepper to 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.

Nutrition

Serving: 1 | Calories: 405kcal | Carbohydrates: 9g | Protein: 43g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 123mg | Sodium: 406mg | Fiber: 3g | Sugar: 2g