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Poached stuffed chicken breast

This dish is low fat and full of vegetables. While the chicken poaches, you have plenty of time to steam vegetables and make a delicious sauce. Poaching chicken is so easy because you don’t have to worry about turning it or even thinking about it while it cooks. You just stick it in the water and do other things. The entire dish takes about 30 minutes to make. It looks beautiful and tastes even better.

Chicken breast cut upen and flattened
Chicken breast cut upen and flattened
Poached stuffed chicken breast with a creamy sauce
Photo by Wendy Monro

Please visit Prairie Pride Farms to get Omega-3 free range chicken. You can order online or go to 59597 185th St., Mankato.


Poached stuffed chicken breasts on a bed of zucchini with a creamy Dijon sauce
 

Serves: 4
Time: 30 minutes

Poached stuffed chicken breasts:


4 chicken breasts
2 C. spinach
2 cloves garlic, sliced
2 C. mozzarella cheese
4 Tbsp. Philadelphia cream cheese
4 Tbsp bread crumbs


Bring a large pot of water to a boil. Butterfly cut each breast. Cut through the breast, but not all the way through, so they lay flat. Place plastic wrap on top and bottom of each breast and pound flat with a wooden spoon. Set aside.
 

In a food processor, combine spinach, garlic, mozzarella cheese, cream cheese and bread crumbs and blend well.
 

Place chicken on a new piece of plastic wrap about 2 feet each. Divide the stuffing into each breast and roll up in the plastic wrap. They should look like fat sausages. Tie the ends of the plastic together. Place in the boiling water to poach for 20 minutes. Take out of water, remove plastic wrap and place on top of the bed of zucchini.
 

Steamed zucchini:
 

2 zucchini
 

Slice the zucchini and place on a wire steamer, in a pot with one inch of water. Cover and steam for 15 minutes. Take out of steamer and place on each plate as a bed for the chicken to sit on.
 

Creamy Dijon Sauce:

1 Tbsp. olive oil
1 Onion, sliced
1 clove of garlic, chopped
¼ tsp. salt
¼ tsp. pepper
1 Tbsp. rosemary
3 C. chicken broth
3 Tsp Dijon mustard
6 Tbsp. cream cheese
 

While zucchini and chicken are cooking, heat olive oil in a skillet. Sauté the onion and garlic until the onion becomes translucent. Add the salt, pepper and rosemary. Let this brown with the onion and garlic (about 3 minutes). Deglaze with the chicken broth. Add the Dijon and cream cheese. Simmer for about ten minutes. It will be ready when the chicken is finished. Pour the sauce over the chicken and zucchini.

 

Comments

  • Claudia 4 years ago

    Zucchini, cream cheese, spinach, chicken - this is a lovely recipe brimming with the new vegetables of spring - a must-do. Thanks so much.

  • Frank 4 years ago

    How is two cups mozzarella plus cream cheese low fat?!

  • Wendy Monro - Mankato food examiner 4 years ago

    Hi Frank, it is low fat because I used reduced fat mozzarella (2%)and reduced fat cream cheese (70 calories per oz). When you combine this with chicken breast and vegetables, it is low fat and still creamy.