Family’s favourite recipe!
Can you believe how juicy this is??!
Mushroom Stuffed Chicken Breast
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
4 chicken breasts
1 tbsp butter
1 tbsp olive oil (plus more oil as needed)
200 grams mushrooms (sliced)
1 red bell pepper (sliced)
3 garlic cloves (minced)
2 cups spinach
2 tsp dried herbs or fresh herbs (thyme, rosemary, oregano, chives, and parsley)
4-8 slices cheese (Swiss or Provolone)
1 tbsp butter
1 tbsp soy sauce
pepper
salt
- For the Garnish:
fresh herbs (optional)
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!
