Chicken for dinner…BORING. Doesn’t have to be! Our stuffed chicken breast is loaded with spinach, mushrooms and ham. The secret is caramelizing the onions which brings a wonderful sweetness to the stuffing. If you are tired of boring chicken, definitely give this a try.
We all know that chicken is often part of a healthy and easy weeknight meal. However, sometimes we find ourselves in a bit of a rut making it the same way over and over. If that’s you, we hear you! Our chicken breast stuffed with spinach, mushroom, ham and caramelized onions upgrades boring chicken dinner night! It’s bursting with flavor, looks fancy and is simple to make.
Does stuffed chicken breast, does it take longer to cook?
The stuffing doesn’t add much weight to the breast. Stuffing the breast does not increase the cook time.
What temperature should I cook my chicken breast?
The FDA advises that 165 degrees is the safe temperature for chicken breast. This temperature was ascertained with safety as the sole variable. There are many other variables discussed in the link provided to produce chicken that is delicious and safe to eat. We cook ours to 150-155F degrees and let it sit for a few minutes after removing from the oven or grill for the best result.
Why is my stuffed chicken breast tough?
You cooked it too long. The average time in an oven is 25-30 minutes. Chicken breasts can be large or small. The best way to avoid overcooking is to use a meat thermometer.
How do I stuff the chicken breast?
Have your stuffing prepared and allow to slightly cool. Cut breast on 3 sides, do not cut in half. Open the breast, insert cheese, stuffing and top with more cheese. Fold the top of chicken over the stuffing and seal the open edge with toothpicks.
How do you keep the stuffed chicken closed?
The simplest way to keep your stuffed breast closed is to use 1 or 2 toothpicks. Close the open end of the breast and seal it with the toothpick. Be certain the toothpicks are not flavored. Remove toothpicks before serving to avoid any accident or unpleasantness should a toothpick be ingested.
Is stuffed chicken breast healthy?
Chicken is a low fat protein most of us enjoy. It’s nutritional value has been well documented and advertised.
Of course the answer to this question depends on how you prepare it, or what you stuff the chicken with. Our recipe is quite simple, comprised of a vegetable based stuffing with cheese. We recommend removing the skin before eating to reduce unnecessary fat. Low fat cheese can be another option to further reduce fat within the meal. We have not found a no fat cheese that satisfies our requirements and would only suggest using no fat when imperative for your diet. The recipe is comprised of a low fat protein with vegetables, with limited fat associated with the cheese. This recipe fits our criteria for healthy.
Can I use canned spinach?
Yes you can. However, we never recommend canned vegetables as most include added sugar and salt. Use fresh when you can, otherwise go with frozen. We find the taste of frozen far exceeds that from canned vegetables.
Can I use an air fryer to cook the stuffed chicken?
Yes, this is a great option. How long it cooks once again depends on the size of the breast. Always use a meat thermometer to prevent over-cooking and food safety.
Can I grill the stuffed chicken breast?
The grill is also a great option for your stuffed chicken breast. We recommend using the indirect heat method and a remote thermometer to ensure a perfectly cooked dish.
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Spinach and Mushroom Stuffed Chicken Breast
4
servings15
minutes55
minutesA simple modification to chicken dinner that is easy, healthy and delicious.
Ingredients
4 large chicken breasts pounded to even thickness
1 large Spanish onion thinly sliced
8 cups fresh baby spinach
2 cups sliced mushrooms
3 large garlic cloves minced
1/2 cup ham steak cubed.
4-6 slices Swiss cheese or cheese of your choice
salt, pepper and garlic powder to taste
4 Tbs olive oil
Directions
- Preheat oven to 375 degrees F.
- On medium low, heat a drizzle of olive oil in an oven safe skillet. Add the spinach and sauté down until wilted, about 3 minutes. Remove spinach from pan and set aside.
- On medium heat, add mushrooms to the pan. Allow to cook for about one minute before adding a drizzle of olive oil and only if it is needed. Stir occasionally. The natural moisture from the mushrooms will eventually evaporate as they start to brown. Once they are all browned, remove from pan and set aside.
- Heat a drizzle of olive oil on medium in pan. Add cubed ham and sauté for 1 minute or until lightly cooked through. Remove. Set aside.
- Heat 2 Tbs of olive oil to pan set on medium high. Add thinly sliced onions. Spread evenly in pan and slowly cook the onions until brown and caramelized, stirring occasionally. Depending on your stove top, you may need to reduce the heat to medium or medium low. If the onions look like they are sticking too much to the pan, lower temp and add a little more olive oil to the pan. We do want them to brown but not burn. Caramelization can take between 30-45 minutes.
- While onions are cooking, we will prepare the chicken breasts. Flatten the chicken breasts so they are of even thickness. Carefully, using a sharp knife, slice the chicken lengthwise, but do not slice all the way through. You are creating a pocket for the stuffing. Season the inside and outside of each breast with a sprinkle of salt, pepper and garlic powder.
- Once onions are caramelized, add the garlic and quickly sauté until fragrant. Add mushrooms, ham and spinach back to the pan. Stir to combine. Add salt and pepper to taste.
- Layer the inside of each breast with half a slice of cheese, a good amount of spinach filling and another slice of cheese. Fold the top over the filling and use toothpicks to seal closed.
- Heat some olive oil on high heat. Carefully place the breasts in the pan and quickly sear on both sides. About 2-3 minutes on each side to brown.
- Carefully place in the oven and cook for about 20-30 minutes or until internal temp reaches 160 degrees. Allow chicken to rest for 5 minutes before serving. Enjoy!
Notes
- If you are pressed for time, you may omit the caramelization of the onions and just sauté them until translucent and lightly browned. This will save you about 25 minutes.
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Anxious to try this. Sounds like a definate winner.
Let us know how it came out!