Delectable Mushroom & Spinach Stuffed Chicken Breasts with Creamy Garlic Sauce

Allergens

Dairy, Gluten

Ingredients

• 4 large boneless, skinless chicken breasts
• 1 cup chopped fresh spinach
• 1 cup sliced button mushrooms
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped sun
• dried tomatoes
• 3 cloves garlic, minced
• 1/4 cup all
• purpose flour
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Olive oil
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Stir in the button mushrooms and cook for 3 4 minutes or until tender. Add chopped spinach and sun dried tomatoes season with salt and pepper. Cook for another 2 minutes, then remove from heat.
4. Using a knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the mushroom and spinach mixture, then sprinkle with Parmesan cheese.
6. Dust the stuffed chicken breasts in flour to lightly coat, shaking off any excess.
7. In the same skillet, heat a thin layer of olive oil over medium high heat. Sear the chicken breasts for 2 3 minutes per side or until golden brown.
8. Transfer the seared chicken breasts to an oven safe dish and bake for 20 25 minutes or until cooked through and no longer pink inside.
9. While the chicken is baking, prepare the creamy garlic sauce by whisking together heavy cream, minced garlic, salt, and pepper in a small bowl.
10. Serve the stuffed chicken breasts topped with the creamy garlic sauce and garnish with fresh parsley.

Chef’s Insight

For an added layer of flavor, marinate the chicken in garlic and herb-infused olive oil before stuffing and searing.

Notes

Be sure to use fresh ingredients for the best flavor and mouthfeel in this dish.