Mushroom-Stuffed Chicken Breast
Delicious Mushroom-Stuffed Chicken Breast filled with garlicky mushrooms, spinach, and melted cheese, transforming your chicken dinner.
Equipment
- Oven
- heavy based oven proof skillet
- toothpicks
- paper towels
Ingredients
Chicken
- 2 breasts skinless boneless chicken breast (220g / 7oz each)
Seasoning
- 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 or other melting cheese)
- 1 tablespoon olive oil
Instructions
Cooking Steps
- 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 skillet over high heat. Add mushrooms and cook for 3 minutes until golden. Add garlic, thyme, remaining salt and pepper, cook for another 2 minutes.
- 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.
- Wipe the pan, heat oil over medium-high heat, and sear each side of the chicken for 1 ½ minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes or until the internal temperature is 65°C/149°F.
- Remove and rest for 5 minutes before serving.
Notes
Chicken breast is required as it’s the right shape for pockets. Substitute baby spinach with other leafy greens if desired.
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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