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Chicken Breast Stuffed with Spinach, Mushroom & Shallots

Updated: Oct 23, 2020

One of my favorite ways to prepare and serve chicken. This incredibly delicious, juicy chicken recipe will impress your family and friends. Adapted from one of the greatest French chefs of our time, Jacques Pepin's Chicken Ballontine, where a whole chicken is de-boned and stuffed. In this recipe I used a combination of spinach, mushrooms and shallots, but the stuffing ingredients could easily be substituted. The flavorful sauce of lemon, wine, butter with fresh thyme really finishes this dish off perfectly!

Once you try this recipe it will become one of your favorites too ... I promise !


10 oz fresh spinach leaves

3 cups button mushrooms

3 shallots

4 chicken breasts boneless, skinless and butterflied

2 lemons

3 cloves of garlic

1/2 cup of dry white wine

3 tablespoons butter

2 tablespoons olive oil

4 sprigs fresh thyme

salt & pepper to taste


Butterfly the chicken breast, and using a meat mallet, pound out the breasts to create a even thin thickness. set aside.

In a large skillet melt 11/2 tablespoon butter and add finely minced shallots. Once shallots are translucent add finely minced mushrooms. Cook until tender and water that has been released is evaporated.

Add finely chopped spinach to the mushroom, shallot mixture. Cook until all of the liquid has been evaporated. Salt and pepper to taste. Set aside.

Salt and pepper each butterflied chicken breast and add spinach, mushroom stuffing being careful not to over-stuff. Roll up each stuffed chicken breast and secure with either kitchen twine or tooth picks.

In a large skillet, melt remaining butter and 1 tablespoon olive oil. Once pan is hot and butter is melted. add rolled up chicken breast carefully. Let cook without moving so it forms a golden brown crust. Turn on all sides to brown entire rolled breast.

Once browned, add remaining shallots, butter, wine, juice of a lemon, plus the actual lemon and sprigs of thyme. Continue cooking until chicken is cooked through.

Remove chicken from skillet and cover with foil.

Continue cooking sauce until reduced and thickened. Strain in a metal sieve before serving.

Slice stuffed breast before serving. Spoon on thickened sauce.


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