1 hour 35 min (95 mins)
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Place the mushrooms in 1/2 cup water until they are rehydrated.
Gently squeeze the excess water from the mushrooms and reserve all of the soaking liquid.
Finely chop the mushrooms.
Sauté the shallot and garlic in a small amount of olive oil for a few minutes.
Add spinach, mushrooms, soaking water and white wine and simmer gently until spinach has wilted.
Preheat oven to 375 degrees.
Place the mixture in a colander over a bowl to reserve the liquid and drain well, pressing the spinach to get most of the liquid out.
Cool mixture until it is cool enough to handle.
Add the beaten egg, bread crumbs, and spices.
Mix well and set aside.
Gently loosen the skin from the chicken breast while still leaving it attached on some of the sides.
Carefully spoon dressing in between skin and chicken, making sure not to overstuff.
Place chicken in a small greased baking dish and cover with foil.
Bake until chicken is fully cooked, about 40 to 60 minutes, depending on the size of the chicken breasts.
Melt the butter in a small pan then add the flour.
Cook over low heat for 5 minutes stirring constantly to prevent sticking or burning<./li>
Add the reserved liquid and simmer until sauce thickens to desired consistency.
When the chicken is done serve the sauce over the top.