When life gives you chicken what do you do? – Stuff em’ with the freshest spinach found! And if you don’t find that regular green baby spinach in your nearby supermarket (curse you carrefour!) you could always opt for red spinach! just like I did!
- 4 skinless, boneless chicken breasts
- 3 Tbs olive oil
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 100 g mushrooms, sliced
- 2 cloves garlic, pressed through a garlic press
- 1 cup shredded mozzarella cheese
- A bunch red spinach leaves, removed from stem
On a large platter, marinate the chicken breast by adding 1 Tbs of the olive oil, the lemon zest, lemon juice, Italian seasoning, 1/4 tsp of the salt, 1/4 tsp of the black pepper, the garlic powder and the paprika; allow to marinate for about 20 minutes while the mushrooms are sautéed.
In a medium sized pan set over medium-high heat, add the 2 remaining tablespoons of the olive oil, once hot, add the sliced mushrooms. After about 2 minutes, when the mushroom begins to soften, add a pinch of salt and pepper in addition to the 2 cloves of pressed garlic, and sauté quickly for about 1-2 minutes, until slightly golden. Remove the mushrooms from the pan and set aside until ready to use for the filling.
After the 20 minutes of marinating the chicken breasts, heat a grill pan on medium-high heat; once very hot, drizzle some olive oil. Add the marinated chicken breasts to the grill pan. Cook the chicken breasts for only 3 minutes per side, DO NOT cook the chicken all the way through, since it will finish cooking in the oven.
Remove the chicken from the grill pan, and once cool enough to handle, make a large slit into the thickest part of the breast to create a deep pocket. Begin to stuff each breast with a 1/4 cup of the mozzarella cheese, a few leaves of the red spinach, and a spoon of the sautéed shitake mushrooms. Secure each breast by using toothpicks to hold the breast closed, and place each stuffed breast onto the foil lined baking sheet and into the oven to bake for about 8-10 minutes, until the chicken is cooked through and the cheese is melted
Add the remaining mushrooms and spinach leaves to the pan and sauté for 2 minutes until the fresh spinach is cooked through. Sprinkle with salt, pepper and Italian seasoning.
Remove the toothpick from the chicken and serve it onto a plate alongside the sautéed mushroom and spinach leaves.