Mushroom and Spinach Stuffed Chicken Breasts [ 45 min ]
These Mushroom and Spinach Stuffed Chicken Breasts offer a seamless blend of rich, earthy mushrooms and fresh spinach, tucked inside tender, juicy chicken, and topped with melty mozzarella cheese. This gluten-free main course is not only visually stunning, but it's also packed with nutrients and high in protein, making it a wonderful option for a wholesome and satisfying meal. Quick to prepare and incredibly flavorful, it’s sure to impress both family and guests alike.
Ingrédients
- 4 large chicken breasts
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 3 cups spinach, fresh
- 2 cloves garlic, minced
- 1/2 cup mozzarella cheese, shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add garlic and spinach, cooking until spinach is wilted, about 2 minutes. Remove from heat and allow to cool slightly.
- Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part.
- Stuff each chicken breast with the mushroom and spinach mixture, then secure with toothpicks if needed.
- Place stuffed chicken breasts in a baking dish and season with salt, pepper, and thyme.
- Sprinkle shredded mozzarella cheese on top of the chicken breasts.
- Bake in the preheated oven for 25-30 minutes, or until chicken is fully cooked and cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 5gProtéines: 40gFat: 18gSucre: 2g
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