Recipe: Tasty Mushroom spinach stuffed chicken

Mushroom spinach stuffed chicken. In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper. Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture.

Jump to Recipe Jump to Video Print Recipe. Stuffed Chicken breast is a fun way to cook chicken breast. Stuffed with a mixture of Cheese, roasted mushroom, and spinach and then baked for an incredible Chicken dinner. You can have Mushroom spinach stuffed chicken using 9 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Mushroom spinach stuffed chicken

1. You need 2 large of boneless skinless chicken breasts.
2. You need 6 1/2 oz of bagged spinach.
3. Prepare 1 lb of mushrooms.
4. It's 1 envelope of hidden valley ranch powder package.
5. It's 1 tsp of pepper.
6. It's 1 tsp of salt.
7. You need 1 tsp of onion powder.
8. It's 1 stick of butter.
9. It's 1 tsp of veggi oil.

Add spinach and wine cook until wine is evaporated. Season with thyme, rosemary, salt, and pepper and allow to cool. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry.

Mushroom spinach stuffed chicken instructions

1. Place mushrooms in crockpot on low.
2. In a large 12" pan put oil in and melt butter.
3. When melted stir in ranch packet.
4. Pour melted butter over mushrooms in crockpot and cook for 3 hrs on low.
5. After mushrooms are done remove from crockpot and let cool. (Save a few mushrooms and juices for later. No need to turn off crockpot).
6. Cook spinach in 12" pan while chopping mushrooms finely..
7. add mushrooms to spinach and finish cooking.
8. Remove mushroom spinach stuffing from heat and chop into smaller chunks.
9. Preheat oven to 300.
10. Use the pocket method on chicken to create the pouch for stuffing. I make the intro slit large enough for a spoon to get through..
11. Stuff the mushroom spinach stuffing in until you cant get any more in. I stuff with clean fingers to keep the slit small enough not to need to tie or toothpick the intro hole.
12. Heat the pan with oil and a bit of butter until it steams nicely.
13. Salt pepper and garlic powder all sides of chicken and brown all sides (about 1 min each side).
14. Remove browned chicken from pan and place them into a glass baking pan.
15. Put in oven and cook for about 2 hrs (cook chicken to at least 170 degrees) basting every 15 mins with the juices left over from crockpot mushrooms..
16. Cut into 1/2" slices and serve with a few leftover crockpot mushrooms.

Transfer to a medium mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallots. Whisk in the chicken broth, and then return the breasts to the skillet. Reduce the heat and simmer until ready to serve.