Ingredients
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2 cloves garlic, minced
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1 cup packed fresh spinach (remove stems)
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1/2 lb chicken breast tenders
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1/2 cup white Chardonnay wine
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1/2 teaspoon dried basil
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1/3 cup breadcrumbs (flavored or not your preference)
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1/4 cup butter
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2 tablespoons olive oil
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4 tablespoons melted butter
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any shredded cheese, to top with (I used 6 cheese italian blend)
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salt & fresh ground pepper
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1 shallot, chopped fine
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30 large baby portabella mushrooms (stems removed and saved for filling)
Instructions
- Prep your shallots and garlic and set aside
- Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
- Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
- Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
- Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
- Add the bread crumbs, basil and salt and pepper to taste
- Mix thoroughly
- Butter two 9 x 13 shallow baking pans
- Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
- Bake uncovered at 350 degrees for 25 minutes
- With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time