Mushroom Stuffed Chicken Breast

Directions

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts very lightly to even thickness (this usually means pounding only one taller side of the breast, making it more even with the shorter side.)
• Cut little pockets inside the breast, making sure the chicken is not cut all the way through.
• Season the inside and outside of each chicken breast liberally with salt and pepper.
• Heat butter and oil in a skillet over high heat.
• Add mushrooms and cook until quite golden, about 10 minutes.
• Add peppers and cook for another 5 minutes until softened.
• Add herbs, followed by spinach, and cook until it’s wilted – just under a minute.
• Season the mixture with salt and pepper. Add garlic, cook for 15 seconds or so and remove from heat.
• Divide the mushroom mixture between 4 chicken breasts and stuff inside the pockets you made.
• Top with 1 or 2 slices of cheese (depending on how cheese you want it.)
• Seal each chicken breast with two toothpicks. It doesn’t have to be perfect. The goal is to keep the filling from falling out.
• Heat the frying pan you used over medium-high heat.
• Add a splash of oil. Sear chicken breasts for about 3 minutes until golden. Do not burn but wait until it looks well-browned.
• Flip the chicken breasts over, and place them in preheated oven.
• Bake for about 25 minutes until cooked through (the internal temperature of the breast must be 165 degrees Fahrenheit.)
• Remove the chicken to your serving platter or cutting board. Let it rest for 5 minutes.
• In the meantime, place the skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon soy sauce to the pan juices. Stir vigorously with a flexible rubber spatula until silky pan sauce is formed.
• Pour over the chicken. Garnish with fresh herbs and serve. Enjoy!