Spinach and Mushroom Stuffed Chicken


I had a little bit of portabella mushrooms and spinach left in the fridge.  I didn’t want them to go to waste so I got creative. It was extremely easy to make.  We had a little boy staying with us for the night.  He is a bit of a picky eater so I wasn’t sure that he would like it but to my surprise, He LOVED it. He ate everything on his plate and asked for more.  SCORE!  This will certainly be something we make again.   You could make this recipe with Fish instead of Chicken or use the cheese of your choice if you are not a Feta fan.

Spinach and Mushroom Stuffed Chicken


What You Need:

Chicken Breast Filet

Portabella Mushrooms


Feta cheese (you can use any white cheese) 



What to Do:


Pre Heat the oven to 425 degrees.

Slice the chicken breast filet down the middle but do not cut it completely through.  Layer the spinach, mushroom, and feta cheese on one side of the chicken breast filet. Fold over the other side to close up the chicken breast and then stick it with a toothpick (or 2) to hold it closed.  Add the stuffed filet to a baking dish (I used a glass pan) and add a little water to the bottom of the pan.  Stick it in the oven and bake for about 20-25 minutes. Chicken will cook faster since it was sliced thin so just keep an eye on it to make sure it doesn’t get to dry.  Remove from the oven. Let cool. Plate and  Serve!




We served it with sweet potato bites and bakes asparagus. 

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