mushroom stuffed chicken breast
Tender boneless chicken breasts are cut with pockets, filled with golden mushrooms, wilted baby spinach, garlic, thyme, and mozzarella, then seared until browned and finished in the oven for a savory main course.
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Ingredients
- 3 oz low-moisture part-skim mozzarella cut into slices
- 2 boneless skinless chicken breasts, about 7 oz each
- 2 cups fresh baby spinach steamed and thoroughly squeezed dry
- 1 tablespoon olive oil or another neutral cooking oil such as canola
- 7 oz mushrooms sliced thinly
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves fresh garlic finely minced
- 3/4 teaspoon salt
- 1/2 teaspoon thyme leaves
Instructions
- Preheat the oven to 200°C/390°F, or 180°C if using a fan-forced oven.
- Place each chicken breast on a cutting board and carefully slice a pocket into the side, choosing the folded edge so the smoother side remains intact. Do not cut all the way through.
- Season the inside and outside of the chicken breasts with part of the salt and pepper, reserving the remainder for the mushroom filling.
- Melt the unsalted butter in a heavy-based, oven-safe skillet over high heat.
- Add the sliced mushrooms and cook for about 3 minutes, stirring as needed, until they begin to take on a light golden color.
- Stir in the minced garlic, thyme leaves, and the remaining salt and pepper. Continue cooking for another 2 minutes, or until the mushrooms are richly golden.
- Add the baby spinach and stir briefly until wilted, about 30 seconds.
- Spoon the mushroom and spinach mixture into the pocket of each chicken breast.
- Place the mozzarella slices over the filling inside each chicken breast.
- Secure the openings with toothpicks as well as possible. The pockets do not need to be sealed perfectly; mostly closed is enough for cooking.
- Wipe the skillet clean with paper towels.
- Add the olive oil to the skillet and warm it over medium-high heat.
- Sear the stuffed chicken breasts for about 1 1/2 minutes per side, or until the exterior turns nicely golden.
- Transfer the skillet with the seared chicken breasts to the preheated oven.
- Bake for about 15 minutes, or until the internal temperature of the chicken meat reaches 65°C/149°F. Measure the chicken flesh rather than the mushroom filling for accuracy.
- Remove the chicken from the oven and transfer it to a plate.
- Cover loosely with foil and allow the chicken to rest for 5 minutes before serving.
Notes
Low-moisture part-skim mozzarella provides a firmer, more suitable texture for the filling.
Freshly minced garlic gives the filling the best flavor.
The chicken may be served with creamy baked lemon herb risotto and baby spinach dressed with balsamic dressing.