Petto di pollo ripieno di funghi e spinaci con mozzarella filante

Ingredienti

• 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)

Preparazione

1. 1

   Preheat Oven: Preheat your oven to 200°C / 390°F (180°F fan) to prepare for baking the chicken.

2. 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. 3

   Season Chicken: Season both the inside and outside of the chicken breasts with half of the salt and pepper.

4. 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. 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. 6

   Wilt Spinach: Add baby spinach to the skillet and stir until wilted, about 30 seconds.

7. 7

   Stuff Chicken: Spoon the mushroom and spinach mixture into each chicken pocket, then top with slices of mozzarella cheese.

8. 8

   Seal Pockets: Seal the pockets with toothpicks, making sure they are mostly closed to keep the filling inside during cooking.

9. 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. 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. 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.