Mushroom-Stuffed Chicken Breast
Delicious Mushroom-Stuffed Chicken Breast filled with flavorful mushrooms and cheese, perfect for dinner.
Equipment
- oven
- heavy based skillet
- toothpicks
Ingredients
- 2 pieces chicken breast skinless boneless
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 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
- 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. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 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 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.
Notes
Use chicken breast for this recipe as it’s the right shape to cut pockets and hold filling. Substitute other herbs as desired and baby spinach with alternatives like kale or Swiss chard.
Nutrition
Serving: 1chicken breastCalories: 575kcalCarbohydrates: 7gProtein: 60gFat: 34gSaturated Fat: 15gTrans Fat: 1gCholesterol: 205mgSodium: 1409mgPotassium: 1352mgFiber: 2gSugar: 3gVitamin A: 3550IUVitamin C: 15mgCalcium: 258mgIron: 3mg
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