Mushroom Stuffed Chicken Breast
Juicy chicken breasts stuffed with garlicky mushrooms, spinach, and melted cheese. A delicious transformation for chicken breast!
Equipment
- oven
- Skillet
- toothpicks
Ingredients
Chicken
- 2 breasts skinless boneless chicken breast 220g / 7oz each
- ¾ teaspoon salt
- ¼ teaspoon pepper
Filling
- 30 g unsalted butter
- 200 g mushrooms sliced 3mm thick
- 2 cloves garlic finely minced
- ½ teaspoon thyme leaves
- 2 cups baby spinach
- 80 g mozzarella sliced
- 1 tablespoon olive oil
Instructions
Preparation
- 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.
Mushroom Filling
- Melt butter in a heavy based oven proof skillet over high heat.
- Add mushrooms and cook for 3 minutes until golden.
- Add garlic, thyme, remaining salt and pepper, and cook for a further 2 minutes.
- Add baby spinach and stir until wilted - about 30 seconds.
Assemble and Cook
- Stuff mushroom mixture into each chicken pocket, then top with cheese.
- Seal with toothpicks.
- Sear each side of the chicken breast for 1 ½ minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes.
- Remove from tray, cover loosely with foil and rest for 5 minutes before serving.
Notes
Chicken breast is required for this recipe as it's the right shape to cut pockets and hold enough filling.
Nutrition
Serving: 1breastCalories: 575kcalCarbohydrates: 7gProtein: 60gFat: 34gSaturated Fat: 15gTrans Fat: 1gCholesterol: 205mgSodium: 1409mgPotassium: 1352mgFiber: 2gSugar: 3gVitamin A: 3550IUVitamin C: 15mgCalcium: 258mgIron: 3mg
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