Make The Ultimate Stuffed Chicken Breast: A Symphony of Flavors
- 4 chicken breasts (boneless, skinless)
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (finely chopped)
- 1 small onion (finely chopped)
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper (to taste)
- 1/2 cup low-fat cheese ((optional, such as mozzarella or feta))
- Toothpicks or kitchen twine for securing
- Preheat Oven:
Preheat your oven to 375°F (190°C).
- Prepare Filling
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent. Add mushrooms, and cook until they release their moisture. Stir in spinach, cooking until wilted. Season with thyme, salt, and pepper. Set aside to cool slightly.
- Prepare Chicken
Place chicken breasts on a cutting board. Make a horizontal cut along the side of each breast to create a pocket. Be careful not to cut all the way through.
- Stuff Chicken
Divide the mushroom and spinach mixture into four portions. Stuff each chicken breast with the mixture. If desired, add a sprinkle of low-fat cheese into each pocket. Secure the openings with toothpicks or kitchen twine.
- Season Chicken
Season the outside of the chicken breasts with salt and pepper.
- Bake:
Place the stuffed chicken breasts on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
- Serve
Let the chicken rest for a few minutes before serving. Remove toothpicks or twine before eating.
- Amount Per Serving
- Calories 200kcal
- Calories from Fat 70kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 150mg7%
- Potassium 400mg12%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.