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Chicken Breast Fillet Stuffed with Spinach, Served with Mushroom
Dive into a meal that's as flavorful as it is nutritious with our Chicken Breast Fillet Stuffed with Spinach, Served with Mushrooms. This dish features succulent chicken breast filled with garlicky, wilted spinach and served alongside tender, sautéed mushrooms—a meal that's sure to satisfy both your taste buds and nutritional needs.
Serving Suggestions:
Serve this dish hot, right from the oven. The sautéed mushrooms add a delicious earthy flavor, and the dish pairs well with a side of steamed vegetables or a fresh salad.
A side of cauliflower rice would be a perfect complement.
A squeeze of fresh lemon juice over the chicken can add a delightful tanginess that enhances all the other flavors.
Serves
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Ingredients
Chicken Breast Fillet Stuffed with Spinach, Served with Mushroom
2 chicken breasts (about 6-8 ounces each)
2 cups fresh spinach
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
1 cup mushrooms, sliced
Directions
Preheat your oven to 375°F (190°C).
In a pan over medium heat, add half the olive oil and sauté the garlic until fragrant. Add the spinach and cook until it's wilted. Season with a bit of salt and pepper. Set aside to cool.
While the spinach cools, prepare the chicken. Cut a pocket into each chicken breast, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.
Stuff each chicken breast with the cooled spinach mixture. Use toothpicks to secure the opening if needed.
Heat the remaining olive oil in an oven-safe pan over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown.
Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
While the chicken is in the oven, spray a separate pan with cooking spray and heat over medium heat. Add the sliced mushrooms and cook until they're browned and tender.
Serve each chicken breast hot with a side of the sautéed mushrooms.
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