Recipe: Tasty Mushroom spinach stuffed chicken

Mushroom spinach stuffed chicken. In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper. Carefully loosen chicken skin on one side of each chicken breast half to form a pocket; stuff with spinach mixture.

Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. You can have Mushroom spinach stuffed chicken using 9 ingredients and 16 steps. Here is how you cook it.

Ingredients of Mushroom spinach stuffed chicken

1. It's 2 large of boneless skinless chicken breasts.
2. You need 6 1/2 oz of bagged spinach.
3. It's 1 lb of mushrooms.
4. It's 1 envelope of hidden valley ranch powder package.
5. Prepare 1 tsp of pepper.
6. You need 1 tsp of salt.
7. It's 1 tsp of onion powder.
8. Prepare 1 stick of butter.
9. You need 1 tsp of veggi oil.

Can be prepared up to a day ahead. Whisk in the chicken broth, and then return the breasts to the skillet. Reduce the heat and simmer until ready to serve. Serve the breasts either whole, or slice on an angle and fan out on the dinner plates.

Mushroom spinach stuffed chicken step by step

1. Place mushrooms in crockpot on low.
2. In a large 12" pan put oil in and melt butter.
3. When melted stir in ranch packet.
4. Pour melted butter over mushrooms in crockpot and cook for 3 hrs on low.
5. After mushrooms are done remove from crockpot and let cool. (Save a few mushrooms and juices for later. No need to turn off crockpot).
6. Cook spinach in 12" pan while chopping mushrooms finely..
7. add mushrooms to spinach and finish cooking.
8. Remove mushroom spinach stuffing from heat and chop into smaller chunks.
9. Preheat oven to 300.
10. Use the pocket method on chicken to create the pouch for stuffing. I make the intro slit large enough for a spoon to get through..
11. Stuff the mushroom spinach stuffing in until you cant get any more in. I stuff with clean fingers to keep the slit small enough not to need to tie or toothpick the intro hole.
12. Heat the pan with oil and a bit of butter until it steams nicely.
13. Salt pepper and garlic powder all sides of chicken and brown all sides (about 1 min each side).
14. Remove browned chicken from pan and place them into a glass baking pan.
15. Put in oven and cook for about 2 hrs (cook chicken to at least 170 degrees) basting every 15 mins with the juices left over from crockpot mushrooms..
16. Cut into 1/2" slices and serve with a few leftover crockpot mushrooms.

Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce. Season with salt and pepper to taste. Stir in mozzarella cheese and mix until incorporated. Using a sharp knife, slice a slit into the side of each chicken breast. Move the knife back and forth to make a pocket.