Description
These juicy chicken breasts are stuffed with garlicky mushrooms, spinach leaves, and a blanket of oozing melted cheese. Simple to make with just a few ingredients, this is how to transform chicken breast from ho-hum into “ohhh yum!”
Ingredients
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2 x 220g / 7oz chicken breasts, skinless boneless
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3/4 tsp salt
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1/4 tsp pepper
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30g / 2 tbsp unsalted butter
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200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
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2 garlic cloves, finely minced
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1/2 tsp thyme leaves
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2 cups baby spinach
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80g / 3oz mozzarella, sliced (or other melting cheese)
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1 tbsp olive oil
Instructions
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Preheat oven to 200°C/390°F (180°C fan).
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Cut pockets into each chicken breast, being careful not to cut all the way through. Cut on the side with the fold in the meat to keep the smooth side intact.
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Season the inside and outside of the chicken with half the salt and pepper.
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Mushroom filling: Melt butter in a heavy-based ovenproof skillet over high heat. Add mushrooms and cook for 3 minutes until they start to turn golden. Add garlic, thyme, and remaining salt and pepper. Cook for a further 2 minutes until mushrooms are nicely golden.
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Add spinach: Stir baby spinach into the mushrooms and cook until wilted, about 30 seconds.
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Stuff the mushroom mixture into the pocket of each chicken breast, then top with cheese. Seal with toothpicks as best you can (it doesn’t need to be perfect).
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Sear chicken: Wipe the skillet quickly with paper towels. Heat oil over medium-high heat. Sear each side of the stuffed chicken breasts for 1 1/2 minutes until golden.
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Bake: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken flesh (not the filling) reaches 65°C/149°F.
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Rest: Remove from the tray onto a plate, loosely cover with foil, and rest for 5 minutes. Serve!
Notes
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Chicken Breast:
Chicken breast is required for this recipe as it’s the right shape to cut pockets and the right size to hold enough filling.
(Recipe won’t work with thighs or other cuts of chicken.) -
Other Herbs:
You can substitute the thyme with 1/2 tsp dried thyme or any dried herbs of your choice.
Fresh herbs like chives, parsley, rosemary (1/2 tsp chopped), oregano, or marjoram also work well. -
Baby Spinach Substitution:
You can substitute baby spinach with chopped or sliced English spinach, silverbeet (Swiss chard), kale, or even cabbage. -
Nutrition Information:
Nutrition is calculated per stuffed chicken breast.