Mushroom-Stuffed Chicken Breast
Delicious Mushroom-Stuffed Chicken Breast, perfect for a savory meal.
Equipment
- oven-proof skillet
- Paper Towels
Ingredients
Main Ingredients
- 2 pieces chicken breast skinless boneless
- 0.75 teaspoons salt
- 0.25 teaspoons pepper
- 30 grams unsalted butter
- 200 grams mushrooms sliced 3mm (⅛″) thick
- 2 cloves garlic finely minced
- 0.5 teaspoons thyme leaves
- 2 cups baby spinach
- 80 grams 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 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. Other herbs can be used in place of thyme.
Nutrition
Serving: 1pieceCalories: 575kcalCarbohydrates: 7gProtein: 60gFat: 34gSaturated Fat: 15gTrans Fat: 1gCholesterol: 205mgSodium: 1409mgPotassium: 1352mgFiber: 2gSugar: 3gVitamin A: 3550IUVitamin C: 15mgCalcium: 258mgIron: 3mg
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