Don’t be intimated by fancy stuffed foods that you have had at restaurants. This recipe is easy to make and you will be a pro in n time. If you are not a huge fan of spinach, throw another vegetable in there. I used zucchini one time and it was a huge hit. This recipe is delicious, but feel free to branch out and make it your own. Share with your friends and family and see what sort of vegetables they used. Who know, you might discover something new and delectable!
Check out what our friends from Mother Rimmy have to say about this:
“This healthy stuffed chicken breast recipe worked its magic.”
Try this recipe and tell me you don’t just like it, but you love it!
Ingredients
- 3 chicken breasts, cut in half and pounded to make six filets
- 10 ounces Dutch mushrooms, sliced
- 2 tablespoons fresh oregano, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Swanson low sodium chicken broth
- 6 cups spinach
- 1 teaspoon Heintz Dijon mustard
- 2 wedges Laughing Cow Cheese
Instructions
- Sprinkle chicken breast halves with salt and pepper on each side.
- Preheat a large non-stick skillet over medium heat and spray with cooking spray. Add chicken halves to the pan leaving room in between. You may have to cook in batches depending on how large your pan is. Sear on both sides to lightly brown for 2 – 3 minutes per side. Remove to a plate.
- Preheat the oven to 350 degrees.
- Take chicken breast halves and top with a layer of spinach. fold in half and pin with toothpicks. Placing toothpicks in at an angle works best.
- Place chicken in a casserole dish.
- In the same skillet that you cooked the chicken in, add mushrooms, chicken broth, oregano, Dijon mustard and garlic. Simmer for 3 – 5 minutes over medium heat until broth reduces to a thin sauce. Add Laughing Cow cheese and stir to melt in.
- Top chicken with mushroom sauce, the cover the dish with foil.
- Cook for 15 – 25 minutes until chicken is cooked through. It will depend on how thick your chicken filets are. Don’t overcook, or it will be dry.
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Quick Tip: Serve with garlic mashed potatoes.
Thanks again to Mother Rimmy for this amazing recipe.
