Ingredients
Method
- Preheat the oven to 200°C (390°F) or 180°C (350°F) for fan-assisted ovens.
- Cut a pocket into each chicken breast without slicing all the way through, making the cut on the side with the fold to keep the smooth side intact.
- Season the inside and outside of the chicken breasts with half of the salt and pepper.
- Melt butter in a heavy, oven-proof skillet over high heat, add the mushrooms, and cook for 3 minutes until golden; then stir in the garlic, thyme, and remaining salt and pepper, cooking for 2 more minutes.
- Add the baby spinach and stir for approximately 30 seconds until wilted.
- Stuff the mushroom mixture into the chicken pockets and top with cheese.
- Secure the openings with toothpicks until they are mostly sealed.
- Wipe the skillet clean with paper towels, heat the oil over medium-high heat, and sear each side of the chicken for 1.5 minutes until golden.
- Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken meat reaches 65°C (149°F).
- Remove the chicken from the skillet, place it on a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
Nutrition
Notes
1. Chicken breast is required for this recipe as it’s the right shape to cut pockets and the right size to hold enough filling. Recipe won’t work with thighs or other cuts of chicken.
2. Other herbs – 1/2 tsp dried thyme or other dried herbs of choice. Otherwise, chives, parsley, rosemary (1/2 tsp chopped), oregano or marjoram.
3. Baby spinach – Substitute with chopped / sliced English spinach, silverbeet / Swiss chard, kale or even cabbage.
4. Nutrition per chicken breast.