Robins Quinoa With Mushrooms And Spinach Recipes

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SPINACH AND MUSHROOM STUFFED CHICKEN BREASTS



Spinach and Mushroom Stuffed Chicken Breasts image

For an elegant dinner, try Rachael Ray's Spinach-and-Mushroom-Stuffed Chicken Breasts from 30 Minute Meals on Food Network, served with a white wine sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Steps:

  • Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
  • Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
  • Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
  • Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

ROBIN'S QUINOA WITH MUSHROOMS AND SPINACH



Robin's Quinoa with Mushrooms and Spinach image

I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily.

Provided by Robin B

Categories     Grain Side Dishes

Time 50m

Yield 3

Number Of Ingredients 17

1 tablespoon olive oil
½ onion, chopped fine
1 teaspoon minced garlic
1 cup quinoa
½ cup white wine
1 ¾ cups chicken broth
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
1 (8 ounce) package sliced mushrooms
4 teaspoons balsamic vinegar
¼ cup white wine
¼ cup chicken broth
1 teaspoon chopped fresh thyme
salt and pepper to taste
1 (10 ounce) bag washed spinach leaves
¼ cup crumbled goat cheese

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  • Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  • Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 47.3 g, Cholesterol 9.6 mg, Fat 16.5 g, Fiber 8 g, Protein 15.7 g, SaturatedFat 3.8 g, Sodium 166.7 mg, Sugar 4.9 g

ROBIN'S QUINOA WITH MUSHROOMS AND SPINACH



Robin's Quinoa with Mushrooms and Spinach image

I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily.

Provided by Robin B

Categories     Grain Side Dishes

Time 50m

Yield 3

Number Of Ingredients 17

1 tablespoon olive oil
½ onion, chopped fine
1 teaspoon minced garlic
1 cup quinoa
½ cup white wine
1 ¾ cups chicken broth
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
1 (8 ounce) package sliced mushrooms
4 teaspoons balsamic vinegar
¼ cup white wine
¼ cup chicken broth
1 teaspoon chopped fresh thyme
salt and pepper to taste
1 (10 ounce) bag washed spinach leaves
¼ cup crumbled goat cheese

Steps:

  • Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  • Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  • Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 47.3 g, Cholesterol 9.6 mg, Fat 16.5 g, Fiber 8 g, Protein 15.7 g, SaturatedFat 3.8 g, Sodium 166.7 mg, Sugar 4.9 g

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