By Vitachef Content Dinner, Lunch Sautéing, Steaming
July 11, 2016
2 chicken breast 6-8 oz each
1 tbsp. extra virgin olive oil
9 oz fresh spinach
4 oz baby portobello mushrooms sliced
4 green onion sliced
2 tsp. fresh garlic minced
1 oz heavy cream
2 oz chive cream cheese
2-3 oz shredded Gouda cheese
1 tsp. nutmeg
salt and pepper to taste
1Preheat skillet to 350 F.
2Add oil, mushrooms, onion and garlic to the skillet sauté 3 minutes.
3Add spinach and sauté 2-3 minutes.
4Transfer to a bowl and combine remaining ingredients, except for the chicken.
5Slice the chicken breast in half to reduce the thickness so you have four thin chicken breasts.
6Divide the mixture into 4 equal portions and place a portion of the mixture onto each chicken breast and roll up.
7Place each breast into a greased 4 oz ramekin.
8Preheat steamer to boil.
9Place ramekins on steamer plate, cover and steam for 30 min. or internal temperature is 165 F.
Water: Fill to Line
Temperature: 400 F
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