Recipe - Mushroom And Spinach Stuffed Chicken Breast

Picture this: A succulent chicken breast, perfectly cooked to tender perfection, concealing a delightful secret within. As you cut through its golden exterior, a burst of earthy mushrooms, vibrant spinach, and ooey-gooey cheese greets your senses. It's not just a meal; it's a culinary masterpiece. Mushroom and spinach stuffed chicken breast is a dish that elevates a simple chicken breast into a gourmet experience. In this culinary adventure, we'll unravel the art of creating this mouthwatering masterpiece that's as impressive on your plate as it is on your palate. So, get ready to embark on a journey that leads to a savory, stuffed sensation like no other.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
Salt and black pepper to taste
Toothpicks or kitchen twine for securing the chicken

Method

- Preheat your oven to 375°F (190°C).

- Place each chicken breast between two sheets of plastic wrap or parchment paper.

- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch. This will make them easier to stuff and cook evenly.

- In a skillet, heat the olive oil over medium heat.

- Add the minced garlic and sauté for about 30 seconds until fragrant.

- Add the finely chopped mushrooms and cook for 5-7 minutes until they release their moisture and become tender.

- Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.

- Remove the skillet from heat and allow the mixture to cool slightly.

- Stir in the mozzarella cheese, grated Parmesan cheese, dried Italian seasoning, and season with salt and black pepper to taste. Mix well.

- Spoon the mushroom and spinach mixture onto one half of each chicken breast.

- Carefully fold the other half of the chicken over the filling to create a pocket.

- Secure the stuffed chicken breasts with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.

- In an oven-safe skillet, heat a bit of olive oil over medium-high heat.

- Place the stuffed chicken breasts in the skillet and sear them for about 2-3 minutes on each side until they turn golden brown.

- Transfer the skillet with the seared chicken to the preheated oven.

- Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

- Remove the toothpicks or kitchen twine before serving.

- Garnish with fresh parsley if desired, and serve your mushroom and spinach stuffed chicken breast hot.