Ingredients

• 2 boneless, skinless chicken breasts (about 220g/7oz each)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons (30g) unsalted butter
• 200g (7oz) mushrooms, sliced (about 2 heaping cups)
• 2 garlic cloves, minced
• ½ teaspoon dried thyme (or fresh thyme leaves)
• 2 cups baby spinach
• 80g (3oz) mozzarella cheese, sliced (or any melting cheese)
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 200°C (390°F) or 180°C (fan-forced).
2. Prepare the chicken: Slice a pocket into each chicken breast, being careful not to cut all the way through. Season both the inside and outside of the chicken with half of the salt and pepper.
3. Make the mushroom filling:
   • Heat butter in an ovenproof skillet over high heat.
   • Add mushrooms and cook for about 3 minutes until golden.
   • Stir in the garlic, thyme, and remaining salt and pepper, cooking for another 2 minutes.
   • Add baby spinach and stir until wilted (about 30 seconds).
4. Stuff the chicken: Fill each chicken pocket with the mushroom-spinach mixture and top with cheese. Secure with toothpicks if needed.
5. Sear the chicken:
   • Wipe the skillet clean and heat olive oil over medium-high heat.
   • Sear the chicken for about 1½ minutes per side until golden brown.
6. Bake: Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C (149°F).
7. Rest & Serve: Remove the chicken from the oven, cover loosely with foil, and let it rest for 5 minutes before serving.

Notes:

• Chicken breast is ideal for this recipe since it holds the filling well. Other cuts like thighs won’t work the same way.
• Herb substitutes: You can swap thyme for dried oregano, rosemary, or parsley.
• Vegetable variations: Instead of baby spinach, try chopped kale, Swiss chard, or even shredded cabbage.

Nutrition