Stuffed Chicken With Mushrooms And Spinach Recipe | MAGGI® Arabia

Stuffed Chicken with Mushrooms and Spinach

Stuffed Chicken with Mushrooms and Spinach is a good addition to the list of chicken dishes you can fall back on. Visit MAGGI® Arabia for more home cooking inspirations


  • 8 small skinned chicken breasts or 600 g, cut each into 2 slices
  • 1 cup frozen spinach or 150 g, thawed and chopped
  • 3/4 cup Ricotta cheese or 190 g
  • 3 tablespoons fresh parsley, chopped
  • 1 cup Mushrooms or 100 g, finely chopped
  • 1 pinch Salt, to taste
  • 1 pinch ground black pepper, to taste
  • For the sauce:
  • 2 tablespoons butter
  • 1 medium green capsicum pepper or 100 g, chopped
  • 4 cups Milk or 1 liter
  • 1 sachet MAGGI Idea of the Day Béchamel Mix

How to Prepare

  1. Place chicken slices between 2 sheets of waxed paper and pound with a mallet to a uniform thin thickness.
  2. Combine spinach, ricotta, parsley and mushrooms in a bowl, season with salt and pepper. Spread horizontally the mixture, equally on the chicken fillet roll up and secure with toothpick.
  3. Melt the butter in a large saucepan, add the chicken rolls and quickly brown over medium heat for 3-4 minutes. Remove from pan, remove toothpick and place on an oven dish.
  4. Add the capsicum and stir for 2 minutes. Add the milk and MAGGI Secrets Béchamel Mix bring to boil, stirring and simmer for 2-3 minutes until sauce thickens. Season with pepper.
  5. Pour the béchamel mixture over the chicken in the dish and cook in 180°C preheated oven for 20-25 minutes.

Nutritional Info

Energy: 476.00 Kcal
Protein: 37.00 g
Carbohydrate: 25.00 g
Fats: 25.00 g

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