Spinach Mushroom-Stuffed Chicken Breasts Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 2 garlic cloves
• 8 ounces mushrooms, sliced
• 2 cups chopped fresh spinach
• 4 ounces crumbled feta
• Salt
• Freshly ground black pepper
• 4 large boneless skinless chicken breasts

1. Preheat the oven to 375°F.
2. In a large nonstick skillet over medium heat, heat 1 tablespoon of olive oil.
3. Add the garlic. Sauté for 1 to 2 minutes until fragrant.
4. Add the mushrooms and cook for 5 to 7 minutes or until browned.
5. Add the spinach and give everything a good stir. Remove the skillet from the heat and transfer the mixture to a medium bowl. Let it cool slightly.
6. Add the feta to the spinach-mushroom mixture and stir to combine. Season with salt and pepper.
7. Make a pocket in each chicken breast: Slice down one side of each breast lengthwise, but don’t cut all the way through. Cover the chicken with plastic wrap and gently pound the chicken out to make it a little thinner on each side. Season the chicken with salt and pepper on both sides.
8. Divide the mushroom-spinach-feta filling into 4 portions and stuff each piece of chicken with it. Secure the chicken with a toothpick or two.
9. Wipe out the nonstick skillet and place it over medium heat. Add the remaining 1 tablespoon of olive oil.
10. Add the chicken breasts to the pan and cook for 4 to 5 minutes per side, just until nicely browned. Transfer the chicken to a baking dish and finish cooking in the oven for 15 to 20 minutes or until the chicken is cooked all the way through and the juices run clear. Refrigerate leftovers in an airtight container for up to 5 days.