Home stuffed Chicken Breasts are a delicious meal that everyone in your family will love. Fill our tasty Italian Romano Marinated Chicken Breasts with Italian Cheeses and Veggies, roll up and pan fry for a flavor combination that can’t be beat. Slice the finished product and you have an easy and quick meal.
- 2 package LGCM Italian Romano Chicken Breast (pounded out thin)
- 1/2 cup Ricotta Cheese
- 2 Tbsp Parmesan Cheese
- 16 oz Spinach (cooked)
- 1/2 cup Cherry Tomatoes (diced)
- 1 package Mushrooms (diced and cooked)
- 1 tsp Garlic (minced)
- 1 Tbsp Butter
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1/2 cup White Wine
- 1 cup Chicken Broth
Lay the chicken breast out flat after it has been pounded out.
Leaving space on the outside of the chicken, spread the cheeses, then spinach, cherry tomatoes and mushrooms on top of the Chicken. Once everything is on the chicken roll the chicken up and close it with toothpicks.
In a sauté pan add 1 tsp. of garlic & 1 Tbsp. of butter. Heat to a medium heat add the chicken to the pan. Cook for about 10-12 minutes or until the Chicken is fully cooked (juices will run clear.)
After removing the chicken, add the butter & flour to the same pan. Keep on medium heat, and let cook until you reach a paste-like consistency. Whisk in the white wine & broth and simmer until sauces reaches a sauce-like consistency.
Pour Sauce over Stuffed Breasts and ENJOY!