Ingredients
Scale
- 2 x 220g / 7oz chicken breasts, skinless and boneless
- ¾ tsp salt
- ¼ tsp pepper
- 30g / 2 tbsp unsalted butter
- 200g / 7 oz mushrooms, sliced 3mm thick (~2 cups)
- 2 garlic cloves, finely minced
- ½ tsp thyme leaves
- 2 cups baby spinach
- 80g / 3 oz mozzarella, sliced
- 1 tbsp olive oil
Instructions
- Preheat oven to 200°C/390°F (180°C fan).
- Cut a pocket into each chicken breast, keeping the smooth side intact. Season inside and outside with half the salt and pepper.
- Mushroom filling: Melt butter in an oven-proof skillet over high heat. Add mushrooms and cook for 3 minutes. Add garlic, thyme, remaining salt and pepper; cook 2 more minutes until golden.
- Add spinach and stir until wilted (30 seconds).
- Stuff mixture into chicken pockets, top with mozzarella. Seal with toothpicks.
- Sear chicken in skillet with olive oil, 1½ minutes per side until golden.
- Transfer skillet to oven and bake for 15 minutes, until chicken reaches 65°C/149°F inside.
- Rest 5 minutes under foil, then serve.
Notes
- Use chicken breasts only – the shape and size work best for stuffing.
- Substitute thyme with parsley, rosemary, oregano, or marjoram.
- Spinach can be swapped with silverbeet, kale, or cabbage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stuffed & Baked
- Cuisine: Western