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 cut these through the middle without going into the edges. Create a pocket inside the breast all the way into almost reaching the other side. Repeat with the other breast and set aside for a 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.
Place a separate pan on high heat, add a tiny little amount of coconut oil and cook the chicken breast slightly approximately 1 min on each side.
Place the slightly cooked chicken breast 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 midway and if you prefer more cheese, sprinkle some more grated cheese on top. Mozzarella is my favourite but you could mix the cheese types that you use.