- Healthy Mushroom Stuffed Chicken Breast

- 2 boneless, skinless chicken breasts - 1 cup mushrooms, finely chopped (such as cremini or button) - 1/2 cup spinach, chopped - 1/4 cup low-fat cream cheese, softened - 1/4 cup shredded low-fat mozzarella cheese - 1 clove garlic, minced - 1/4 teaspoon dried thyme - 1/4 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, for garnish

- Healthy Mushroom Stuffed Chicken Breast

Indulge in a deliciously healthy meal with my Healthy Mushroom Stuffed Chicken Breast recipe! This simple delight combines tender chicken with a flavorful filling of mushrooms, spinach, and creamy cheese, making it perfect for busy weeknights. It's easy to follow, and I’ll share tips to ensure your chicken is juicy and packed with flavor. Ready to impress your taste buds? Click to explore this mouthwatering recipe now!

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Ingredients

2 boneless, skinless chicken breasts

1 cup mushrooms, finely chopped (such as cremini or button)

1/2 cup spinach, chopped

1/4 cup low-fat cream cheese, softened

1/4 cup shredded low-fat mozzarella cheese

1 clove garlic, minced

1/4 teaspoon dried thyme

1/4 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chopped mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

Stir in the chopped spinach and cook for an additional 1-2 minutes, allowing the spinach to wilt. Season the mixture with thyme, paprika, salt, and pepper.

Remove the skillet from heat and allow the mixture to cool slightly. Once cooled, stir in the cream cheese and mozzarella until well combined.

Using a sharp knife, make a pocket in each chicken breast by cutting a slit along the side, being careful not to cut through completely.

Spoon the mushroom and cheese mixture into each chicken pocket, filling generously.

Secure the openings with toothpicks to keep the filling inside.

Season the outside of the chicken breasts with a little salt and pepper.

Place the stuffed chicken breasts on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Remove from the oven and let rest for 5 minutes before removing toothpicks.

Slice and serve garnished with fresh parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2