Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast

SERVINGS

4

PREP TIME

15 Min

COOK TIME

36 Min

These spinach and mushroom stuffed chicken breasts are special enough for company, yet easy enough for a family dinner any night of the week. They’re quickly browned on the stovetop and then finished in the oven for a perfect golden-brown exterior, with a rich, creamy mushroom, spinach and cheese filling inside. Our Sliced Mushrooms help shorten the prep time and add lots of flavor and umami.
FEATURED PRODUCTS
Green Giant® Sliced Mushrooms

Green Giant® Sliced Mushrooms
WHERE TO BUY
Mushroom Stuffed Chicken Breast

FULL RECIPE

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 36 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

Lists of ingredients:

  • 2 Tablespoons unsalted butter
    1 teaspoon minced garlic
    3 cups baby spinach
    2 ounces cream cheese
    1 jar (6.9 ounces) Green Giant® Sliced Mushrooms, drained
    ½ cup grated fontina cheese
    4 boneless skinless chicken breasts
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ½ teaspoon smoked paprika
    2 Tablespoons olive oil

STEPS

1 Preheat oven to 375ºF. Melt butter over medium in large skillet. Add garlic and spinach. Sauté 2 minutes. Add cream cheese and heat until melted, about 3 minutes longer. Stir in mushrooms and fontina cheese. Turn off heat and cool slightly.
2 While filling cools, slice chicken lengthwise through the side leaving ¾ inch unsliced. Season chicken with salt, pepper and paprika. Spoon filling into pockets of each chicken breast and secure with toothpicks.
3 Clean the skillet and return to stove. Heat oil over medium-high in skillet for 2 minutes. Sear chicken 2 minutes on each side.
4 Transfer to oven and bake 20-25 minutes. Remove toothpicks before serving.

TIPS & TRICKS

If you’ve never made stuffed chicken breasts, it’s simpler than you might think. “Butterfly” boneless chicken breasts by cutting lengthwise leaving a hinge, open the chicken like a book, spoon on the prepared filling, close and seal with toothpicks.

You can make this recipe ahead of time through step 2. Refrigerate the stuffed chicken breasts covered with plastic wrap for up to 24 hours. When you’re ready to serve, proceed with steps 3 and 4.

Serving Size: 4

Prep Time: 15 minutes

Cook Time: 36 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

  • 2 Tablespoons unsalted butter
    1 teaspoon minced garlic
    3 cups baby spinach
    2 ounces cream cheese
    1 jar (6.9 ounces) Green Giant® Sliced Mushrooms, drained
    ½ cup grated fontina cheese
    4 boneless skinless chicken breasts
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ½ teaspoon smoked paprika
    2 Tablespoons olive oil

1 Preheat oven to 375ºF. Melt butter over medium in large skillet. Add garlic and spinach. Sauté 2 minutes. Add cream cheese and heat until melted, about 3 minutes longer. Stir in mushrooms and fontina cheese. Turn off heat and cool slightly.
2 While filling cools, slice chicken lengthwise through the side leaving ¾ inch unsliced. Season chicken with salt, pepper and paprika. Spoon filling into pockets of each chicken breast and secure with toothpicks.
3 Clean the skillet and return to stove. Heat oil over medium-high in skillet for 2 minutes. Sear chicken 2 minutes on each side.
4 Transfer to oven and bake 20-25 minutes. Remove toothpicks before serving.

Tips & Tricks

If you’ve never made stuffed chicken breasts, it’s simpler than you might think. “Butterfly” boneless chicken breasts by cutting lengthwise leaving a hinge, open the chicken like a book, spoon on the prepared filling, close and seal with toothpicks.

You can make this recipe ahead of time through step 2. Refrigerate the stuffed chicken breasts covered with plastic wrap for up to 24 hours. When you’re ready to serve, proceed with steps 3 and 4.

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