Spinach and Mushroom Stuffed Chicken Breast

By Vitachef Content  ,   ,

July 11, 2016

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Servings


2 chicken breast 6-8 oz each

1 tbsp. extra virgin olive oil

9 oz fresh spinach

4 oz baby portobello mushrooms sliced

4 green onion sliced

2 tsp. fresh garlic minced

1 oz heavy cream

2 oz chive cream cheese

2-3 oz shredded Gouda cheese

1 tsp. nutmeg

salt and pepper to taste


1Preheat skillet to 350 F.

2Add oil, mushrooms, onion and garlic to the skillet sauté 3 minutes.

3Add spinach and sauté 2-3 minutes.

4Transfer to a bowl and combine remaining ingredients, except for the chicken. 

5Slice the chicken breast in half to reduce the thickness so you have four thin chicken breasts.

6Divide the mixture into 4 equal portions and place a portion of the mixture onto each chicken breast and roll up.

7Place each breast into a greased 4 oz ramekin.

8Preheat steamer to boil.

9Place ramekins on steamer plate, cover and steam for 30 min. or internal temperature is 165 F.

Water: Fill to Line
Temperature: 400 F


0 Reviews

All fields and a star-rating are required to submit a review.