Mushroom-Stuffed Chicken Breast
Delicious and savory Mushroom-Stuffed Chicken Breast filled with a rich mushroom and spinach mixture.
Equipment
- Oven-proof skillet
Ingredients
- 2 pieces chicken breast skinless boneless
- 0.75 teaspoon salt
- 0.25 teaspoon pepper
- 30 g unsalted butter
- 200 g mushrooms sliced 3mm thick
- 2 cloves garlic finely minced
- 0.5 teaspoon thyme leaves
- 2 cups baby spinach
- 80 g mozzarella 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.
- 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 hold enough filling. Other herbs can be used as alternatives.
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!