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Mushroom and Spinach Stuffed Chicken Breast (No Cow)



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

A nice weeknight dinner that includes mushrooms | Please tweak to not use anything from a cow | Can I use manchego for the cheese?

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat oven to 375\\u00b0F.
  2. 2.In a large bowl, mix together the mushrooms, spinach, manchego cheese, garlic powder, onion powder, dried thyme, salt, and pepper.
  3. 3.Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
  4. 4.Stuff each chicken breast with the mushroom and spinach mixture, using toothpicks to secure the opening.
  5. 5.Heat the olive oil in a large oven-safe skillet over medium-high heat.
  6. 6.Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
  7. 7.Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the manchego cheese is melted and bubbly.

lightbulb_outline Tips

  • chevron_rightIf you don't have an oven-safe skillet, you can transfer the chicken to a baking dish before baking.