
Juicy chicken breasts filled with a savory mixture of sautéed mushrooms, garlic, and wilted baby spinach, topped with melted mozzarella. This elegant yet simple dish is perfect for a healthy weeknight dinner or a special occasion.
Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.
Carefully cut a pocket into the thickest part of each chicken breast, ensuring you do not cut all the way through. Cut on the side with the meat fold to keep the smooth side intact.
Season both the inside and outside of the chicken breasts with half of the salt and pepper.
To make the filling, melt the butter in a heavy-based, oven-proof skillet over high heat. Add the mushrooms and cook for about 3 minutes until they begin to turn golden.
Add the garlic, thyme, and the remaining salt and pepper to the skillet. Continue cooking for another 2 minutes until the mushrooms are deeply golden.
Stir in the baby spinach and cook for about 30 seconds until just wilted, then remove the mixture from the heat.
Stuff the mushroom and spinach mixture into the pocket of each chicken breast, then top with the mozzarella cheese.
Secure the openings with toothpicks as best as you can to keep the filling contained.
Wipe the skillet clean with paper towels. Heat the olive oil over medium-high heat and sear each side of the chicken for 1.5 minutes until golden.
Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken flesh reaches 65°C (149°F).
Remove the chicken from the oven, transfer to a plate, and cover loosely with foil. Let it rest for 5 minutes before serving to ensure the juices redistribute.
For the juiciest results, use a meat thermometer to check the thickest part of the chicken flesh, not the filling. If you don't have an oven-proof skillet, sear the chicken in a regular pan and transfer to a preheated baking dish for the oven stage.




