Mushroom Stuffed Chicken Breast
Juicy chicken breasts stuffed with garlicky mushrooms, spinach, and melted cheese, transforming a simple dish into an irresistible meal.
Equipment
- oven
- skillet
- Toothpicks
Ingredients
- 2 pieces chicken breast, skinless boneless 220g / 7oz each
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 30 g unsalted butter 2 tbsp
- 200 g mushrooms, sliced 7 oz, 3mm thick
- 2 cloves garlic finely minced
- ½ teaspoon thyme leaves
- 2 cups baby spinach
- 80 g mozzarella 3oz, sliced or other melting cheese
- 1 tablespoon olive oil
Instructions
- Preheat oven to 200°C/390°F (180°F fan).
- Cut pockets into each chicken breast, being sure not to cut all the way through.
- Season the inside and outside of the chicken with half the salt and pepper.
- Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden.
- Add baby spinach and stir until wilted - about 30 seconds.
- Stuff mushroom mixture into the pocket of each chicken, then top with cheese.
- Seal with toothpicks as best you can.
- Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 ½ minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C/149°F.
- Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes. Serve!
Notes
Chicken breast is required for this recipe as it's the right shape to cut pockets and the right size to hold enough filling. Recipe won't work with thighs or other cuts of chicken.
Nutrition
Serving: 1breastCalories: 575kcalCarbohydrates: 7gProtein: 60gFat: 34gSaturated Fat: 15gTrans Fat: 1gCholesterol: 205mgSodium: 1409mgPotassium: 1352mgFiber: 2gSugar: 3gVitamin A: 3550IUVitamin C: 15mgCalcium: 258mgIron: 3mg
Tried this recipe?Let us know how it was!