Blanc de poulet farci aux champignons et aux épinards, mozzarella fondante
Cette recette de blanc de poulet farci aux champignons propose des blancs de poulet tendres et juteux, garnis d’un mélange savoureux de champignons sautés, d’ail, de thym et de jeunes pousses d’épinards, puis recouverts de mozzarella fondue. Le poulet est saisi à la poêle jusqu’à ce qu’il soit bien doré, puis cuit au four pour rester juteux à l’intérieur et développer de riches saveurs. Ce plat élégant et simple est parfait pour un repas réconfortant en semaine ou une occasion spéciale.
Ingrédients
- 2 x 220g / 7oz chicken breast, skinless boneless
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 30 g / 2 tbsp unsalted butter
- 200 g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
- 2 garlic cloves, finely minced
- 1/2 tsp thyme leaves (or 1/2 tsp dried thyme or other dried herbs such as chives, parsley, rosemary, oregano, or marjoram)
- 2 cups baby spinach (can substitute with chopped English spinach, silverbeet / Swiss chard, kale, or cabbage)
- 80 g / 3oz mozzarella, sliced (or other melting cheese)
Préparation
- 1
Preheat Oven: Preheat your oven to 200°C / 390°F (180°F fan) to prepare for baking the chicken.
- 2
Prepare Chicken Pockets: Carefully cut pockets into the side of each chicken breast without cutting all the way through, keeping the smooth side intact for stuffing.
- 3
Season Chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper.
- 4
Cook Mushrooms: Melt butter in a heavy-based, oven-proof skillet over high heat. Add mushrooms and sauté for 3 minutes until they start turning golden.
- 5
Add Garlic and Herbs: Stir in garlic, thyme, and the remaining salt and pepper, cooking for an additional 2 minutes until mushrooms are nicely golden.
- 6
Wilt Spinach: Add baby spinach to the skillet and stir until wilted, about 30 seconds.
- 7
Stuff Chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then top with slices of mozzarella cheese.
- 8
Seal Pockets: Seal the pockets with toothpicks, making sure they are mostly closed to keep the filling inside during cooking.
- 9
Sear Chicken: Quickly wipe the skillet clean, heat olive oil over medium-high heat, and sear each side of the stuffed chicken breasts for 1.5 minutes until golden brown.
- 10
Bake: Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 65°C / 149°F.
- 11
Rest and Serve: Remove chicken from the oven, transfer to a plate, loosely cover with foil, and let rest for 5 minutes before serving.
Cuisinez-la avec la recette originale
Cette recette vient de busyrecipe.com. Leur page propose les photos, les notes et les astuces de l’auteur : le meilleur endroit pour la cuisiner.
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