Mushroom-Stuffed Chicken Breast
This Mushroom-Stuffed Chicken Breast is juicy and filled with garlicky mushrooms and melted cheese, transforming your meal into a delightful experience.
Equipment
- oven
- skillet
- toothpicks
Ingredients
- 2 pieces skinless boneless chicken breast 220g / 7oz each
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 30 grams unsalted butter 2 tbsp
- 200 grams mushrooms sliced 3mm thick
- 2 cloves garlic finely minced
- ½ teaspoon thyme leaves
- 2 cups baby spinach
- 80 grams mozzarella sliced
- 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.
- 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. Substitute baby spinach with chopped/sliced English spinach, kale, or cabbage 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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