Stuffed Chicken with Rosemary Polenta

Name: Stuffed Chicken with Rosemary Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby spinach; 2 Tbsps butter, cubed; 4 slices (4 oz. total) Italian fontina cheese; 2 teaspoons chopped fresh rosemary; 1 teaspoon minced garlic; 2 teaspoons kosher salt, divided; 1 Tbsp fresh lemon juice; 113 grams sliced mushrooms; 3 Tbsps olive oil, divided; 237 milliliters polenta; 1 yellow onion, sliced; 907 grams boned, skinned chicken breast halves each)

Stuffed Chicken with Rosemary Polentan is a gluten free and vegetarian recipe with 4 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 421 calories, 13g of protein, and 26g of fat. Head to the store and pick up baby spinach, lemon juice, onion, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works best as a main course, and is done in around 45 minutes.

Instructions

Preheat oven to 40

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Oven

Heat 1 tbsp. oil in a large ovenproof frying pan over high heat.

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Cooking Oil

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Frying Pan

Add onion, mushrooms, and garlic and cook, stirring, until softened and starting to brown, 4 minutes.

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Mushrooms

Garlic

Onion

Add lemon juice, spinach, and 1/4 tsp. salt; cook until slightly wilted, 4 minutes.

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Lemon Juice

Spinach

Salt

Transfer to a small bowl.

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Bowl

Bring 4 cups water and 1/2 tsp. salt to a boil. Cover; turn off heat. Meanwhile, cut chicken breast from the side, stopping halfway through; unfold to lay flat.

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Chicken Breast

Water

Salt

Place each between 2 pieces plastic wrap and, with a mallet or small saucepan, pound until 1/4 to 1/2 in. thick.

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Wrap

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Plastic Wrap

Sauce Pan

In frying pan, cook chicken in 2 batches, 1 tbsp. oil per batch, until brown on 1 side.

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Whole Chicken

Cooking Oil

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Frying Pan

Sprinkle each with 1/4 tsp. salt and transfer, uncooked side up, to a cutting board. Scoop 1/4 cup spinach mixture onto half of each breast, then top with a cheese slice. Fold chicken over filling like a taco shell; press to close.

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Whole Chicken

Spinach

Cheese

Salt

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Cutting Board

Return chicken to pan (with juices) and bake until cooked through and cheese is melted, 10 minutes.

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Whole Chicken

Cheese

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Oven

Frying Pan

Let sit 5 minutes.

Meanwhile, return water to a boil.

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Water

Add polenta and cook, stirring constantly, until softened, 10 minutes. Stir in butter and rosemary. Divide polenta among 4 plates and top each with a chicken breast. Spoon broth over chicken.

Ingredients you will need

Chicken Breast

Rosemary