A low-fat, high-protein dish with tender chicken stuffed with mushrooms, spinach, garlic, and melted mozzarella. Juicy, golden-baked, and packed with umami-rich flavor for a satisfying healthy meal.
4 (6-7 oz) skinless, boneless chicken breasts
300g white mushrooms (chopped), bellini or crimini
200g fresh spinach (loose leaf), packed
2 cloves garlic, minced
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leaves (optional)
Preheat oven to 375°F (190°C)
Cut a horizontal pocket in each chicken breast with a sharp knife, without slicing through
In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté mushrooms, garlic, and thyme until mushrooms release liquid (5-7 minutes)
Add spinach to the skillet; cook until wilted (1-2 minutes). Season with salt and pepper
Stir in remaining olive oil and mozzarella until cheese begins to melt
Cool the mixture slightly, then stuff into each chicken pocket and secure with toothpicks
Place on a baking sheet and bake for 25 minutes, until chicken reaches 165°F (74°C)
Let rest 5 minutes before slicing
Use a boning knife for clean pockets to retain juiciness
Substitute spinach with kale or Swiss chard
Store leftovers in airtight containers for up to 3 days
Freeze unbaked chicken for up to 3 months
Find it online: https://kindeat.com/healthy-mushroom-stuffed-chicken-breast-2/