Mushroom-Stuffed Chicken Breast

Ingredients

  • 2 chicken breast, skinless boneless
  • salt
  • pepper
  • 2 tbsp butter
  • 200g mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 tsp thyme leaves
  • 2 cups baby spinach or brocolli sprouts
  • 80 g cheese, sliced
  • olive oil

Instructions

  1. Preheat oven to 200°C
  2. Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact
  3. Season the inside and outside of the chicken with salt and pepper
  4. Melt butter in a heavy pan over high heat. Add mushrooms and cook for 3 minutes until they start to turn pretty golden. Then add garlic, thyme, some salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden
  5. Add greens and stir until wilted
  6. Stuff mushroom mixture into the pocket of each chicken, then top with cheese
  7. Seal with toothpicks as best you can
  8. Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken for 1 1/2 minutes until golden
  9. Transfer to the oven and bake for 15 minutes, or until the internal temperature of the chicken is 65°C (chicken flesh, not the mushroom filling)
  10. Remove from tray onto a plate, loosely cover with foil and rest for 5 minutes