DinnerBooks
Mushroom-Stuffed Chicken Breast

Mushroom-Stuffed Chicken Breast

Preparation Time15 m
Cooking Time1 h
DifficultyHard
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Ruth LundinRuth Lundin
Juicy chicken breasts get a serious upgrade here, packed with garlicky mushrooms, fresh spinach, and a generous layer of melted cheese. It’s straightforward to put together, using just a handful of ingredients, and the smell coming from the pan is pure comfort. This is the kind of dinner that turns plain chicken into something worth getting excited about.

Ingredients

1 servings
  • Step: 1
    2 pc x 220g / 7oz chicken breast (, skinless boneless (Note 1))
  • Step: 2
    3/4 tsk salt
  • Step: 3
    1/4 tsk pepper
  • Step: 4
    30 g / 2 tbsp unsalted butter
  • Step: 5
    200 g / 7 oz mushrooms (, sliced 3mm (1/8″) thick (~2 heaped cups))
  • Step: 6
    2 pc garlic cloves (, finely minced)
  • Step: 7
    1/2 tsk thyme leaves ((Note 2))
  • Step: 8
    4 3/4 dl baby spinach ((Note 3))
  • Step: 9
    80 g / 3oz mozzarella (, sliced (or other melting cheese))
  • Step: 10
    1 msk olive oil

Instructions

  • Step: 1
    Preheat the oven to 200°C/390°F (180°F fan).
  • Step: 2
    Slice a pocket into each chicken breast, making sure not to cut all the way through (see photos in post). Make the cut on the side with the fold in the meat so the smooth side stays intact.
  • Step: 3
    Rub the chicken inside and out with half the salt and pepper.
  • Step: 4
    Mushroom filling: Melt butter in a heavy based oven proof skillet over high heat. Add mushrooms and cook for 3 minutes until they begin to turn nicely golden. Then add garlic, thyme, remaining salt and pepper and keep cooking for another 2 minutes until the mushrooms are beautifully golden.
  • Step: 5
    Add the baby spinach and stir until it has wilted, about 30 seconds.
  • Step: 6
    Fill the pocket of each chicken with the mushroom mixture, then finish with cheese.
  • Step: 7
    Secure with toothpicks as well as you can – it doesn’t have to be completely sealed like we do with Chicken Kiev. Just mostly sealed.
  • Step: 8
    Wipe the pan clean with paper towels. Warm the oil over medium high heat. Sear the chicken breast on each side for 1 1/2 minutes, until golden.
  • Step: 9
    Bake for 15 minutes: Move the skillet into the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 65°C/149°F (chicken flesh, not the mushroom filling).
  • Step: 10
    Transfer to a plate from the tray, cover loosely with foil, and let it rest for 5 minutes. Serve! Pictured in post with easy creamy Baked Lemon Herb Risotto and baby spinach with Balsamic Dressing.

Näring

Calories575kcal
Carbohydrates7g
Cholesterol205mg
Fat34g
Fiber2g
Protein60g
Saturated Fat15g
Serving Size1serving
Sodium1409mg
Sugar3g
Trans Fat1g

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