Inna Scribbles

Recipe: Mushroom and Spinach Stuffed Chicken Breast
January 24, 2009, 8:52 am
Filed under: Recipe

Hey guys! I’m slowly working on geeting some recipes up, and I thought I’d start with the stuffed chicken breast I made a little while ago since I’ve had a special request from the lovely Lara. This recipe is actually really easy to make but it sounds all fancy- don’t you love that?

Mushroom and Spinach Stuffed Chicken Breast (Serves 2)


2 chicken breasts- boneless, skinless


approximately 10 small or 6 large mushrooms caps (I like the button kind but it’s up to you)




extra virgin olive oil


Preheat oven to 400

Place chicken breasts between two sheets of something thin- ex: wax paper or large Ziploc bags (I used the latter and it worked well). Use a mallet/meat pounder to pound the breasts and make them thin- they should be pounded to about 1/4 inch thickness. If you don’t have a mallet just use something heavy (I used a heavy skillet). Make sure to pound the meat from the center of the breast outward.

Take the chicken out of the bag/wax paper and pat dry (this well help them brown better later on). Add salt and pepper to taste. Note: Feel free to add whatever other spices you like to the chicken breast. Next time I’m thinking of incorporating rosemary or a really wonderful chicken rub spice I have- it’s completely up to you.

Chop spinach and mushroom. Put on skillet and sautee. Add salt, pepper, and garlic to taste.

Transfer spinach & mushroom mixture to a blender, food processor, or bullet of some sort. Blend well, until the mixture becomes pretty finely ground. There should be no large chunks of mushroom or spinach once you are done blending- think almost like a thick, course paste.

Place a spoonful of the spinach & mushroom mixture in the center of each breast. Wrap and roll the breast over the mixture (kind of like you would with a burrito). Secure the stuffing inside the breasts by using toothpicks to make it all stay wrapped together.

Heat some extra virgin olive oil on a skillet.

Once oil is hot, add breasts to the skillet and brown on all sides (this should take about 1-2 minutes per side). Transfer chicken breasts to baking tray and bake at 400 degrees until breasts are fully cooked, about 10 minutes.

Here’s the finished product with some roast veggies on the side:




3 Comments so far
Leave a comment

Looks yummy! Thank you for posting it!

Comment by Lara

Sure! Hope you enjoy!

Comment by innascribbles

oooh that looks good! I wouldn’t have thought to grind the ingredients into a sauce like that – smart!!

Comment by fittingbackin

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