Stuffed Chicken with Mushrooms and Spinach

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 a 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 the 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 a boil, stirr 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.