Mordovian Mushroom And Spinach Stuffed Chicken Breast

This Mordovian Mushroom and Spinach Stuffed Chicken Breast recipe is a delicious and nutritious dish that combines the flavors of Mordovian cuisine with a modern twist. The tender chicken breast is filled with a savory mixture of mushrooms and spinach, creating a satisfying and flavorful meal.

Mordovian Mushroom And Spinach Stuffed Chicken Breast

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup chopped mushrooms
  • 2 cups fresh spinach
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
  3. Add the mushrooms and cook until they release their moisture and become tender.
  4. Add the spinach to the skillet and cook until wilted. Season with salt and pepper.
  5. Remove the skillet from the heat and stir in the mozzarella cheese.
  6. Cut a pocket into each chicken breast and stuff with the mushroom and spinach mixture.
  7. Season the outside of the chicken breasts with salt and pepper.
  8. In the same skillet, sear the chicken breasts over medium-high heat until golden brown on both sides.
  9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  10. Let the chicken rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
30g
Carbohydrates
10g
Fat
15g

Supplies

Skillet Oven-safe pan

Tools

Knife Cutting board Tongs

Serving suggestions

Serve the Mordovian Mushroom and Spinach Stuffed Chicken Breast with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Tips & tricks

For a crispy exterior, you can also bread the stuffed chicken breasts before searing them in the skillet.

Cost

$15