Mushroom Rice Stuffed Chicken Breast

Step 1

Preheat oven to 400F.

Step 2

In a large ovenproof skillet, heat 1 tablespoon oil. Once hot, add the onion, mushroom, and pinch of salt. Cook until softened, about 5 minutes.

Step 3

Add the garlic and spinach. Cook until the spinach starts to wilt, about 2-3 minutes.

Step 4

Stir in the rice, salt, and thyme. Cook until the rice has softened, about 2-3 minutes. Remove from the heat.

Step 5

Pat the chicken dry. Cut an opening into the thick part of each breast, cutting as deep as you can go without tearing through the chicken.

Step 6

Fold the mozzarella slice in half and add to each pocket. Add some of the filling without overstuffing. Transfer leftover rice to a bowl and keep warm.

Step 7

Press the opening together to seal. If it won't stay shut, insert a few toothpicks horizontally so they don't stick out. Season the outside with salt and pepper.

Step 8

Return the empty skillet to the heat. Add remaining 1 tablespoon oil. Once hot, carefully add the chicken top side down. Cook 5 minutes or until golden brown. Flip and cook until golden brown, another 5 minutes.

Step 9

Transfer to the oven and bake for 10 minutes or until the internal temperature reaches 165F degrees. Serve with extra rice on the side.