Mushroom and Spinach Stuffed Chicken Breast

Butterfly chicken breasts, fill them with a cooked mushroom-spinach mixture bound with cream cheese and Parmesan, then sear briefly and finish in the oven with a little broth. The chicken stays juicy, the filling sets into a cohesive center, and the pan juices can be spooned over the top at the table.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 5 ml olive oil divided
• 4 g fine salt divided
• 1 g black pepper divided
• 1 g smoked paprika
• 680 g boneless skinless chicken breasts patted dry
• 10 ml olive oil divided
• 225 g cremini mushrooms finely chopped
• 60 g yellow onion finely diced
• 2 clove garlic cloves minced
• 90 g fresh spinach roughly chopped
• 85 g cream cheese softened
• 20 g finely grated Parmesan cheese divided
• 2 g fresh thyme leaves picked from stems
• 4 g fine salt divided
• 1 g black pepper divided
• 5 ml olive oil divided
• 120 ml low-sodium chicken broth
• 5 g finely grated Parmesan cheese divided

Instructions

1. Heat the oven to 200°C. Lightly oil a 9x13 inch baking dish. If the chicken breasts are very thick, butterfly each one by slicing almost through the center and opening them like a book; do not cut fully apart. Oven is hot and the chicken breasts are ready to fill.
2. Season the chicken on both sides with 4 g of the salt, 1 g of the black pepper, and the smoked paprika. Set aside while you make the filling. Chicken is evenly seasoned.
3. Heat 10 ml of the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion, and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and the pan looks mostly dry. Mushrooms are browned at the edges and the onion is softened.
4. Add the garlic and cook for 30 seconds, then add the spinach and cook just until wilted, about 1 minute. Transfer the mixture to a bowl and let it cool for 2 minutes. Spinach is wilted and the mixture is cool enough to handle.
5. Stir the cream cheese, 20 g of the Parmesan, thyme, and the remaining 4 g of salt and 1 g of black pepper into the cooled mushroom mixture. Divide the filling into 4 equal portions. Filling is thick and cohesive.
6. Place 1 portion of filling in the center of each chicken breast. Fold or close the chicken around the filling and secure with toothpicks if needed. Each breast is filled and closed as neatly as possible.
7. Return the skillet to medium-high heat with the remaining 5 ml olive oil. Sear the stuffed chicken for 2 minutes per side, working in batches if needed, just until lightly browned; do not cook through at this stage. Chicken is lightly browned on both sides.
8. Transfer the chicken to the baking dish. Pour the broth into the dish around the chicken, then sprinkle the remaining 5 g Parmesan over the tops. Bake for 14 to 18 minutes, until the chicken reaches 74°C in the thickest part and the filling is hot. Chicken is opaque, juices run clear, and the thermometer reads 74°C.
9. Rest the chicken for 5 minutes before serving. Spoon any pan juices over the top. Rested chicken slices cleanly and the filling stays in place.