Chicken Breasts Stuffed with Spinach and Mushrooms Recipe

Ingredients

• 1 tsp olive oil
• ½ cup finely chopped onion
• 1 clove garlic, minced
• 1 cup chopped mushrooms
• 3 cups fresh baby spinach, washed, dried, and coarsely chopped
• 0.12 tsp salt
• 0.12 tsp freshly ground pepper

• 2 egg whites
• 2 tsp Dijon mustard
• 1 cup panko breadcrumbs (Japanese-style)
• 4 (4-5 oz) skinless, boneless chicken breast halves, trimmed Olive oil cooking spray

1. Preheat oven to 400 degrees.
To make stuffing
2. Heat oil in medium-size nonstick skillet over medium heat. Add onions and cook, stirring often, until softened and light golden, 3 to 4 minutes. Add garlic and mushrooms, increase heat to medium high, and cook 3 to 4 minutes. Add spinach and cook, stirring, until wilted, about 20 to 30 seconds. Remove from heat.
3. Stir in salt and pepper and set aside to cool.
To prepare chicken
4. In a medium bowl, whisk egg whites and mustard.
5. Pour breadcrumbs into a shallow bowl or pie plate.
6. Place chicken breasts on a cutting board. Using a small, sharp knife, create a pocket by making a 3-inch horizontal slit along one side of each chicken breast half.
7. Fill each pocket with one-quarter of the stuffing. Close breasts over stuffing and secure with toothpicks.
8. Dip each piece of chicken in egg-white mixture, then roll in panko breadcrumbs.
9. Spray a rimmed cooking sheet with olive oil spray. Arrange chicken on sheet and spray lightly with olive oil.
10. Bake chicken for 30-35 minutes, switch oven to broil and broil chicken until top is golden, 30-60 seconds.