Spinach and Mushroom Stuffed Chicken
This dish is a good source of protein and also provides some veggies. While quick to prepare, it has an elegant look to it, and guests are sure to be impressed by the presentation and taste!
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 chicken breast
Ingredients
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nonstick cooking spray
- 1
- 1
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olive oil
- 1 tbsp
- 1 tbsp
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frozen spinach (chopped, thawed and drained)
- 1/2 cup
- 1/2 cup
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finely chopped button mushrooms
- 1 cup
- 1 cup
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garlic (minced)
- 1 clove
- 1 clove
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boneless, skinless chicken breasts (4-ounce each, skinless, boneless)
- 4 (4-oz) breasts
- 4 (4-oz) breasts
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Laughing Cow Creamy Swiss Garlic and Herb cheese
- 4 wedges
- 4 wedges
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black pepper
- 1/4 tsp
- 1/4 tsp
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paprika
- 1/2 tsp
- 1/2 tsp
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toothpicks
- 4
- 4
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Directions
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Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
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Add the oil to a medium sauté pan over medium-high heat. Add the spinach and sauté for 3 minutes. Add the mushroom and cook an additional 4-5 minutes. Add the garlic and sauté for 30 seconds.
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Place one chicken breast on a cutting board and cover it with plastic wrap. Pound the chicken with a meat tenderizer or rolling pin until it is about 1/4-inch thick. Repeat this process for the other 3 chicken breasts.
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Spread 1 Laughing Cow cheese wedge on one side of one chicken breast. Spread 1/4 cup of the spinach mushroom mixture on top of the cheese. Roll the chicken breast and secure the seam with a toothpick. Repeat this procedure for the 3 remaining chicken breasts.
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Sprinkle the chicken breasts with pepper and paprika. Place the rolled chicken breasts on a baking dish and bake for 30-40 minutes or until done.
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To serve, remove the toothpicks and slice each breast into 5 rounds.