Blanc de poulet farci aux épinards et aux champignons

Ingrédients

• 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

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.