Buffalo Chicken Bombs
Mushroom-Stuffed Chicken Breast filled with garlic mushrooms and spinach.
Ingredients
- 2 chicken breasts about 220g / 7oz each, skinless and boneless
- 3/4 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 200 g 7 oz mushrooms, sliced thin
- 2 garlic cloves finely minced
- 1/2 teaspoon fresh thyme leaves or dried thyme
- 2 cups baby spinach
- 80 g 3 oz mozzarella cheese, sliced
- 1 tablespoon olive oil
Instructions
Preheat oven to 200°C/390°F (180°C fan).
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to cut all the way through.
- Season both inside and outside of the chicken with half the salt and pepper.
Make the Filling
- Melt butter in an oven-safe skillet over high heat.
- Add mushrooms and cook for 3 minutes until golden.
- Stir in garlic, thyme, and remaining salt and pepper. Cook another 2 minutes until mushrooms are deeply golden.
- Add baby spinach and cook until wilted, about 30 seconds.
- Stuff the Chicken
- Spoon the mushroom mixture into each chicken pocket.
- Top with sliced mozzarella cheese.
- Secure openings loosely with toothpicks.
Sear and Bake
- Wipe skillet clean. Heat olive oil over medium-high heat.
- Sear chicken for about 1 1/2 minutes per side until golden.
- Transfer skillet to the oven and bake for 15 minutes, or until internal temperature reaches 65°C/149°F (measured in the chicken).
- Remove from oven and let rest for 5 minutes before serving.
- Serve your Mushroom-Stuffed Chicken Breast warm with your favorite sides.
Notes
- Substitute baby spinach with kale or Swiss chard.