I generally enjoy fast but healthy cooking but I think we all do especially during the week when the last thing you want to do is to come home and spend hours cooking after a full day of running around.
This kind of food is one of my favorites and the outcome on any busy day when I neither have the time nor the spirit for any fancy cooking is absolutely brill….
I make this every now and again and we all love it! It is so tasty and satisfying especially if served with some extra sides made by some nicely steemed veggies, rice and/or a nice cucumber and radish sprouts salad or a simple tomato salad.
On the stuffing bit for this dish you can also add peppers, chillies, bacon, chorizo and any greens such as tatsoi leaves, kale, chard etc. It is all delicious stuff I promise. Just make it your way as per your liking or simply circumstancial either depending on what you happen to have in the fridge or what you fancy.
Last time I made this was exactly this recipe and the kids could not stop eating but kept on asking for more. It is one of those foods that go fabulous with kids and they can take some tucked in veggies with it too.
Enjoy this high protein dish, it is scrumptious! It takes minutes to cook and it is purely a must try.
Spinach and mushrooms stuffed chicken breast
Ingredients
- 2 large chicken breast organic
- 70 g cheese (organic and grated)
- 150 g spinach (fresh, organic)
- 50 g mushrooms organic
- 50 ml wine (white)
- 1 tsp himalayan salt
- 1-2 pinch pepper
- 1 tbsp coconut oil or butter (to grease dish)
Instructions
- Preheat the oven at 180 C (350 F) and prepare an oven dish greased with a bit of butter or coconut oil.
- Slightly salt the chicken breasts and crest them with incisions all across at about 1 cm distance from one another and set aside for few minutes.
- In a pan put a little butter and cook the thinly sliced mushrooms for 5-7 min with a splash of wine. When mushrooms have cooked, add the spinach and wilt this enough to easily handle it.
- In a separate pan, placed on high heat put tiny little amount of coconut oil and then the chicken breast and slightly cook for 1 min on each side.
- Place the slightly cooked chicken in the oven dish and stuff it with the spinach and mushrooms mixture by putting this into each incision. Repeat with the second chicken breast. Sprinkle some freshly ground black pepper and top it with plenty of grated cheese so that the breasts will coat well when melted.
- Place in the preheated oven and cook for 25-35’ depending on the chicken breast size/thickness.
- Take out of the oven mid way and if you prefer more cheese, sprinkle some more grated cheese on top. Mozzarella is my favorite but you could easily mix the cheese types that you use.
All your measurements are in the metric system. Do you have a conversion to the teaspoon , cup etc from the metric? Also centigrade to Fahrenheit system.
Thank you for your comment Darlene,
There were some changes recently made to the blog and this feature is currently suspended but I’m working at getting this back as soon as possible. For now I can tell you in cups that the 70g of cheese would be approx 1/3 cup
150g spinach = approx 2/3 cup (cooked)
50g mushrooms = approx 1/5 cup
50ml wine = 3 tbsp
180°C is 350F
I hope this helps.
Let me know how you liked the recipe.
Ramona ?
Wow, I am so glad I came across this recipe, I have made it for my friends last weekend and it was a treat. They literally licked the plate. It is definitely a regular now. Thank you for sharing this beautiful and easy to make recipe.
Thank you so much Zamira! I am so, so happy you found and liked the recipe. Wow, you did a great job if your friends licked the plate, well done! Thanks again and I do hope you will find other recipes on my pages you would like to try 😉
I love hiding the veggies! I think maybe even my picky eater, who eats nothing green, might eat this! I’m going to give it a try! Thanks for sharing Ramona!
Ha ha, true Beth, this is how it has all started with my son who was a bit of a fussy eater when he was really small and was scared of anything green ;-). I am happy you like the recipe! It is with great pleasure that I share these yummy recipes. Thank you so much!
This is a great idea to add more spinach into my diet. Plus, it’s always a great choice to eat meat together with some greens 🙂
Hi Claudia, Thank you so much, indeed, I hope you will make it soon 😉
Wow! This looks amazing and not as hard to make as I would have thought. Great combo of flavors and healthy too! Thanks for this recipe.
Thank you Michelle!
I love spinach and mushrooms together – such a yummy combo. I bet it works great in this easy chicken dish.
Thanks Julie, it really does. I hope you’ll try it soon ?
I absolutely agree with you – fast and healthy is the key these days. This is why I am very excited every time I find a good recipe that is quick to make. Fantastic chickenbreast – I can imagine why the kids couldn’t stop eating it! 🙂
Thank you Laura,
We really love this recipe and it’s always a winner with family and friends. ?
This looks so tasty! Spinach and mushrooms are the perfect combination. Can’t wait to try.
Thank you so much Julie,
It really is such a tasty dish, I absolutely love it with a nice soft polenta. I am so sure you will love it too!
Ohhh this looks so good! This looks like a really easy dish to put together! All of the gooey cheese on top sold me! I’ve always struggled to find interesting ways to prepare chicken, so thank you for this easy recipe!
Thank you so much, I am so happy you like this recipe 😉
Great flavor combo! This would be perfect to serve guests at a dinner party! Looks elegant but it’s pretty easy!
Indeed, dear Susan, I really hope you will try this soon, yes, super easy.Thank you so much for stopping by.
This looks so good and the flavour combinations are superb… Definitely going on my menu this week!
Thank you Brian, Enjoy it, it is truly yumm, I am sure you will love it.
I love spinach and chicken in a dish and it sounds wonderful too with the mushrooms. I’m definitely making this.
Thank you so much Amanda, I am so sure you’ll love it.