- 2 tablespoons Olive Oil
- 1 teaspoon Butter
- 2 Garlic Cloves minced
- 10-12 Button Mushrooms approx 200 grams, thickly sliced
- 1/2 teaspoon Italian Seasoning Blend
- 3 Chicken Breasts skinless (boneless)
- 2 cups Spinach Leaves roughly chopped (loosely packed)
- 3/4 cup Mozzarella grated
- Salt and Pepper
Heat a tablespoon of oil in a cast iron pan and add mushrooms and garlic. Toss the mushrooms with the Italian seasoning blend and salt on high heat for 2-3 minutes till they are golden brown and slightly crispy around the edges. Remove in a bowl and set aside.
To stuff the chicken breasts, butterfly the chicken (or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one end along the length still intact in the middle). Sprinkle salt and pepper on both sides.
Now open the chicken breast out such that it looks like a butterfly. On one side, place a tablespoon or two of mushrooms, top with a handful of spinach leaves and then finally sprinkle 1/4 grated cheese. Fold the other side of the chicken breast on top and then secure it in place with a toothpick so that the stuffing doesn't come out. Repeat this for all the chicken breasts.
Heat the remaining oil and butter in the same pan and place the chicken breasts. Start on high heat, and after a minute reduce the flame to medium. Cook the breasts on each side for 6-7 minutes depending on the size of the breasts. Remove on a plate and let them rest for 2-3 minutes before serving.
Calories: 461kcal | Carbohydrates: 5g | Protein: 57g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 457mg | Potassium: 1181mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2132IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 2mg