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Spinach Cherry Chicken

No recipe image available.This terrific recipe for Spinach Cherry Chicken was submitted by Kathleen Paese of St. Louis, Missouri.

Recipe Ingredients:

4 boneless, skinless chicken breast halves
1/4 cup toasted walnuts, cut into small pieces
1/4 cup dried cherries
1 tablespoon fresh parsley
1/4 cup dry sherry
3 tablespoons olive oil - divided use
1/4 teaspoon fresh rosemary
1/4 cup chopped onion
1 lemon, peel only, chopped
1/2 tablespoon minced garlic
1/2 cup chopped fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 package (10 ounces) frozen chopped spinach, drained and squeezed dry
1 tablespoon butter or margarine
Sherry Sauce (recipe follows)

Cooking Directions:

  1. In small bowl, place sherry and dried cherries; set aside to soften.
  2. Place chicken between 2 pieces of wax paper and gently pound to flatten.
  3. In large skillet, place 2 tablespoons oil and heat to medium temperature. Add onion and garlic and sauté about 2 minutes. Add mushrooms and cook about 2 minutes more. Add spinach, walnuts and cherry mixture and cook until sherry has evaporated, about 3 minutes.
  4. In small bowl, mix together parsley, rosemary and lemon peel.
  5. On each chicken breast, skin side down, rub herb mixture and sprinkle with salt and pepper. Spoon a portion of spinach-cherry mixture in center of each breast; roll up, starting on long side and fasten with toothpicks.
  6. In separate skillet, place butter and remaining oil over medium temperature. Add chicken and cook about 5 minutes or until brown on all sides. Remove to greased casserole dish. Pour Sherry Sauce over chicken and bake in 350°F (175°C) oven about 30 minutes or until fork can be inserted in chicken with ease.
  7. Place chicken on serving dish and spoon Sherry Sauce on top.

Makes 4 servings.

Sherry Sauce: In skillet used to brown chicken, over medium heat, place 3/4 cup sherry and stir to mix with pan drippings. Bring to a boil and reduce to 1/2 cup. In small bowl, mix together until smooth, 1/2 teaspoon chicken bouillon, 1 teaspoon cornstarch and 1/2 cup hot water. Add mixture, stirring, to skillet and cook until thickened.

Recipe provided courtesy of the National Chicken Council. Used with permission.