Mushroom-Stuffed Chicken Breast
Juicy chicken breasts stuffed with garlicky mushrooms and spinach, topped with melted cheese. A delightful way to elevate chicken breast.
Equipment
- oven
- heavy-based oven-proof skillet
- Paper towels
Ingredients
Chicken and Filling
- 2 breasts skinless boneless chicken breast 220g / 7oz each
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 30 g unsalted butter
- 200 g mushrooms sliced 3mm (⅛″) 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 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 golden.
- Add garlic, thyme, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are 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.
- Heat oil over medium high heat. Sear each side of the chicken breast for 1 ½ minutes until golden.
- Transfer skillet to the oven and bake for 15 minutes, or until internal temperature of 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. Substitute baby spinach with other leafy greens if needed.
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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