Stuffed chicken mushrooms (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 boneless, skinless chicken breasts (about 220g or 7oz each)
02 -
1 tablespoon olive oil
03 -
80g sliced mozzarella (about 3oz, or any good melting cheese)
04 -
3/4 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
2 tablespoons unsalted butter (30g)
07 -
200g sliced mushrooms (roughly 7oz or 2 full cups)
08 -
2 cloves of garlic, minced
09 -
1/2 teaspoon thyme leaves
10 -
2 cups fresh baby spinach
# Instructions:
01 -
Set your oven to 200°C (180°C if using fan setting) to preheat. While it's warming up, carefully cut a pocket into each chicken breast without slicing all the way through. Rub salt and pepper inside and outside each breast, dividing half the seasoning between them.
02 -
Start by melting the butter in an oven-safe skillet over high heat. Toss in the mushrooms and cook for about 3 minutes until they start looking golden. Stir in garlic, thyme, and the rest of the salt and pepper. Let everything cook for 2 more minutes until the mushrooms are nicely browned. Throw in the spinach, stirring for about 30 seconds until it softens.
03 -
Gently fill the pockets of the chicken with the mushroom-spinach mix. Lay the cheese on top of the filling. Close the openings as much as possible with toothpicks—don’t worry if they don’t close all the way.
04 -
Quickly wipe the skillet clean with a paper towel. Heat the olive oil over medium-high and sear both sides of the stuffed chicken breasts for about 1.5 minutes each, so they get a nice golden brown color.
05 -
Move the skillet with the browned chicken into the hot oven. Let it bake for around 15 minutes or until the thickest part of the chicken reaches 65°C. Make sure to check the temp of the meat, not the filling.
06 -
Once the chicken is done, take it out of the oven and set it on a plate. Lightly cover it with foil and let it sit for about 5 minutes. Serve warm, maybe with creamy lemon-herb risotto and a spinach salad tossed with balsamic dressing if you're feeling fancy!
# Notes:
01 -
Don't cut too deep into the chicken pockets, or the filling will fall out.