Stuffed Chicken Breasts with Marasala Cream Sauce

Ingredients

• 1 cup baby spinach fresh chopped
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup breadcrumbs dry
• 1 large egg white 
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 0.5 tablespoon juice of lemon fresh
• 0.5 cup milk 1% low-fat
• 0.5 cup marsala wine dry
• 8 ounce pre- mushrooms finely chopped
• 1 tablespoon olive oil divided
• 0.5 teaspoon salt divided
• 0.3 cup shallots minced ( 1 small)
• 24 ounce chicken breast halves boneless skinless
• 1.8 ounce cream sauce mix white (such as Knorr)

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• plastic wrap
• aluminum foil
• meat tenderizer

Directions

1. Preheat oven to 40
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Add mushrooms and shallot; cook 6 minutes.
4. Add spinach and parsley; cook 1 minute.
5. Transfer to a bowl. Stir in breadcrumbs, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Arrange chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet.
7. Spoon mushroom mixture onto center of chicken breasts.
8. Roll up and secure with wooden picks. Dredge chicken breasts in flour, shaking off excess.
9. Wipe pan clean with paper towels.
10. Heat 2 teaspoons oil in pan over medium-high heat; add chicken. Cook 5 minutes, turning frequently, until browned.
11. Transfer chicken to a baking sheet lined with foil.
12. Bake at 400 for 13 minutes or until done.
13. Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen browned bits.
14. Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
15. Remove wooden picks from chicken; cut into 1-inch-thick slices. Spoon sauce onto serving plates; arrange chicken over sauce.