Savory Spinach and Mushroom Stuffed Chicken

Prepare the Filling:

1. Start by heating olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add the finely diced mushrooms and cook until they release their moisture and turn golden brown. Stir in the chopped spinach and cook until wilted. Remove from heat and let the mixture cool slightly.

Create the Stuffing:

1. Transfer the cooled mushroom and spinach mixture to a mixing bowl. Add ricotta cheese, grated Parmesan, dried thyme, dried rosemary, salt, and pepper. Mix well until all the ingredients are combined, creating a flavorful stuffing.

Prepare the Chicken:

1. Preheat your oven to 375°F (190°C). Carefully butterfly the chicken breasts by cutting a slit horizontally along one side, but not all the way through, creating a pocket for the stuffing. Season the inside of the pocket with a pinch of salt and pepper.

Stuff the Chicken:

1. Spoon the spinach and mushroom filling generously into each chicken breast pocket. Press the edges of the pocket together to secure the stuffing inside.

Sear the Chicken:

1. Heat a skillet over medium-high heat. Add a touch of olive oil. Once hot, add the stuffed chicken breasts and sear them for about 2-3 minutes on each side, or until golden brown. This step adds a nice caramelized texture to the chicken.

Bake to Perfection:

1. Transfer the seared chicken breasts to a baking dish and place them in the preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking times may vary based on the thickness of the chicken breasts.

Serve and Enjoy:

1. Remove the stuffed chicken from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and flavorful bite. Serve the Spinach and Mushroom Stuffed Chicken with your choice of sides, such as roasted vegetables or garlic mashed potatoes.