Stuffed Chicken Breast with Spinach, Mushrooms and Mozzarella
Boneless chicken breasts are filled with sautéed mushrooms and spinach, along with plenty of melty mozzarella. The chicken is rolled jelly-roll style, baked until tender and juicy, then topped with even more mozzarella and returned to the oven until the cheese is melted, bubbly, and gooey.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- 1 Tbsp. Italian seasoning
- salt and pepper to taste
for the filling
- 2 Tbsp. olive oil
- 8 oz. mushrooms, cremini , button or baby portabellas thinly sliced
- 8 oz. fresh spinach
- 1 cup shredded mozzarella
- 1 Tbsp. minced garlic
- 1/2 cup grated parmesan
- salt and pepper to taste
for the topping
- 1 cup shredded mozzarella
Instructions
Prepare the Mushroom and Spinach Filling
Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic and sauté until the mushrooms are tender and lightly browned.Add the spinach and cook just until wilted. Season with salt, pepper, and Italian seasoning. Remove from the heat and allow the mixture to cool slightly.Prepare the Chicken
Butterfly each chicken breast by carefully slicing horizontally through the thickest part, being careful not to cut all the way through.Open the chicken like a book and gently pound it to an even thickness. Season both sides with salt and pepper.Fill and Roll
Spread the mushroom and spinach mixture evenly over each chicken breast. Sprinkle with about 1 cup of the shredded mozzarella.Starting at one end, carefully roll each chicken breast into a tight cylinder, jelly-roll style. Secure with toothpicks.Place the chicken seam-side down in a lightly oiled baking dish.Bake
Bake in a preheated 375°F oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.sprinkle the mozzarella over the top of each chicken breast.Return to the oven for another 5–7 minutes, or until the cheese is completely melted, bubbly, and golden.Let the chicken rest for about 5 minutes remove the toothpicks before slicing.
Notes
Don't overfill the chicken. It can be tempting to add lots of filling, but too much will make the chicken difficult to roll and can cause the filling to spill out during baking.