Creamy Mushroom and Spinach Stuffed Chicken Breasts with Garlic Truffle Mashed Potatoes and Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 2 cups fresh spinach, chopped
• 8 oz cremini mushrooms, finely chopped
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 4 medium russet potatoes, peeled and quartered
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1/4 tsp truffle oil
• 1 lb fresh asparagus, trimmed
• Olive oil, for drizzling
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Make a horizontal cut in the side of each chicken breast to create a pocket for the stuffing.
3. In a pan over medium heat, sauté mushrooms and garlic until fragrant.
4. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and stir in Parmesan cheese.
5. Stuff each chicken breast with the mushroom spinach mixture and secure with toothpicks if needed.
6. In a baking dish, arrange stuffed chicken breasts and bake for 20 25 minutes or until cooked through.
7. Boil potatoes in a pot of salted water until tender. Drain and mash with butter, heavy cream, and truffle oil. Season with salt and pepper.
8. Toss asparagus with olive oil, salt, and pepper, then roast in the oven for 10 15 minutes or until tender.
9. Remove chicken from oven, remove toothpicks, and let rest for 5 minutes before serving.

Chef’s Insight

This recipe showcases the importance of balancing flavors and textures in a dish. The creamy and savory stuffed chicken breasts are complemented by the earthy garlic truffle mashed potatoes, while the asparagus adds a crisp contrast.

Notes

Use a meat thermometer to ensure the chicken is cooked through before serving. - Feel free to adjust the seasoning according to your preferences.