Make The Ultimate Stuffed Chicken Breast: A Symphony of Flavors
Ingredients
Instructions
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Preheat Oven:
Preheat your oven to 375°F (190°C).
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Prepare Filling
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent. Add mushrooms, and cook until they release their moisture. Stir in spinach, cooking until wilted. Season with thyme, salt, and pepper. Set aside to cool slightly.
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Prepare Chicken
Place chicken breasts on a cutting board. Make a horizontal cut along the side of each breast to create a pocket. Be careful not to cut all the way through.
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Stuff Chicken
Divide the mushroom and spinach mixture into four portions. Stuff each chicken breast with the mixture. If desired, add a sprinkle of low-fat cheese into each pocket. Secure the openings with toothpicks or kitchen twine.
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Season Chicken
Season the outside of the chicken breasts with salt and pepper.
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Bake:
Place the stuffed chicken breasts on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
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Serve
 Let the chicken rest for a few minutes before serving. Remove toothpicks or twine before eating.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 200kcal
- Calories from Fat 70kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 150mg7%
- Potassium 400mg12%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out the excess water before using it to avoid making the stuffing too wet.
The chicken is fully cooked when its internal temperature reaches 165°F (75°C). It's recommended to use a meat thermometer to check. The meat should also be white all the way through, with no pink remaining.
Yes, you can prepare the stuffed chicken breasts a day in advance. Keep them covered in the refrigerator until you're ready to bake. You might need to add a few extra minutes to the cooking time if you're baking them straight from the fridge.
This recipe can be adapted for a low-sodium diet by minimizing added salt and choosing low-sodium cheese and other ingredients. Always check the labels of your ingredients for sodium content.
Yes, the cooked chicken can be frozen. Let it cool completely, then wrap each breast individually in cling film or aluminum foil. Store in airtight containers or freezer bags. When ready to eat, thaw in the refrigerator overnight and reheat in the oven or microwave. The texture of the stuffing may change slightly after freezing and reheating.
