Pechuga de Pollo Rellena de Champiñones

Ingredientes

• 4 large Boneless Skinless Chicken Breast
• 1 tablespoon Butter
• 1/2 teaspoon Paprika
• 2 teaspoon Italian Seasoning
• 1 teaspoon Salt ((or adjust as per taste))
• 1 tablespoon Butter
• 200 grams Mushroom (Sliced)
• 1/2 tablespoon minced Garlic
• 1 cup Shredded Mozzarella
• 1/4 cup Shredded Parmesan
• 1/3 cup frozen Spinach (well drained)
• 1/2 cup Marinara Sauce
• salt and pepper to taste

Preparación

1. 1

   --- Make the Cheese Mushroom Stuffing ---

2. 2

   Heat butter in a skillet. Add sliced mushroom. Cook until it has softened (for about 5 minutes)

3. 3

   Add minced garlic to the mushroom and cook further until mushroom is nicely browned and no liquid in the pan. Let the mushroom cool a bit.

4. 4

   In a bowl add Mozzarella, parmesan, cooled roasted mushroom, well-drained spinach,a pinch of pepper and mix well.

5. 5

   --- Cutting the Chicken breast ---

6. 6

   Pat dry Chicken breast with a kitchen towel.

7. 7

   Using a sharp knife cut the chicken lengthwise halfway through, taking care not to cut it till the end. Cut it open flat.

8. 8

   --- Stuffing Chicken ---

9. 9

   Spread 1 tablespoon of marinara sauce.

10. 10

    Spoon 2 heaping tablespoon of cheese mushroom stuffing. Slightly press it.

11. 11

    Cover the chicken and using a toothpick seal the edges.

12. 12

    Mix paprika, Italian seasoning, and salt. Season both sides of stuffed Chicken breast well.

13. 13

    --- Cooking Stuffed Chicken Breast ---

14. 14

    Heat 1 tablespoon of butter in a heavy ovenproof Cast Iron Skillet.

15. 15

    Sear Chicken breast for 2 minutes on each side.

16. 16

    Bake in a pre-heated oven at 400 degrees F for 15 minutes or until the thickest part of the chicken reaches 165 degrees.

17. 17

    Remove the toothpick, let the chicken rest for 5 minutes before serving.