Mushroom and Spinach Stuffed Chicken

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Cut a deep horizontal pocket into the side of each chicken breast without slicing all the way through.

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: Chef Knife, cutting board

3. Step 3

   Season the chicken inside and out with ⅝ tsp (4 gr) salt, 1 gr black pepper, and the paprika.

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Paprika, 4.0 gr Salt

   Cookware: cutting board

4. Step 4

   Heat 1 tbsp (15 ml) olive oil in the ovenproof skillet over medium heat. Add the mushrooms, ⅜ tsp (2 gr) salt, and 1 gr black pepper, then cook until browned and their released moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 225.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: ovenproof skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: ovenproof skillet, wooden spoon

6. Step 6

   Add the spinach and cook over medium heat until wilted and excess moisture has evaporated. Transfer the mixture to the mixing bowl and let it cool slightly.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Spinach

   Cookware: mixing bowl, ovenproof skillet, wooden spoon

7. Step 7

   Stir the cream cheese and Parmesan into the mushroom-spinach mixture until evenly combined.

   Ingredients used: 120.0 gr Cream Cheese, 40.0 gr Parmesan Cheese

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Divide the filling evenly among the chicken pockets and press the openings gently closed.

   Cookware: cutting board

9. Step 9

   Wipe the skillet clean, add the remaining 1 tbsp (15 ml) olive oil, and heat over medium heat. Sear the stuffed chicken until golden on both sides.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: ovenproof skillet, tongs

10. Step 10

    Transfer the skillet to the oven and bake until the thickest part of each chicken breast reaches 74°C.

    Timer: 15 min (fixed)

    Cookware: instant-read thermometer, ovenproof skillet

11. Step 11

    Rest the chicken for 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: cutting board