Spinach Stuffed Chicken Breasts 2

6-8 deboned chicken breasts, seasoned
1/2 package (5 ounces) fresh
1 onion, chopped fine
1/4 sweet pepper, chopped
1 rib celery, chopped
1/2 jalapeno pepper, chopped
1 tablespoon chopped garlic
2 tablespoons olive oil
1 can (4 ounces) mushroom, pieces and stems
3/4 cup Pepperidge Farm Herb Seasoning Stuffing Mix
1/4 cup cream of mushroom soup
Salt, black pepper, red pepper, to taste

Debone chicken breasts and make slit ready for stuffing. Set breasts aside. Remove large stems from fresh spinach and steam in water until tender. Allow to cool, then place in food processor. Pulsate 3-4 times until chopped. Place 1 tablespoon of olive oil in pan. Heat on medium heat; saute onions, sweet pepper, celery, garlic, jalapeno until tender. Add chopped spinach, mushrooms, stuffing mix and cream of mushroom soup. Add seasonings to your taste. Mix well for a few minutes, still cooking over medium heat. Stuff chicken breasts with spinach stuffing. Place 1 tablespoon olive oil and pan fry breasts on each side. Place breasts in greased 9 x 13 inch pan. Bake for 45 minutes at 350F.

Yield: 6-8 servings

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Cajun Country -- New Iberia, Louisiana