Spinach and Mushroom Stuffed Chicken

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Clean the chicken breasts and pat them dry. Cut a pocket into the side of each breast, being careful not to cut all the way through.

3. 3

   Wash the spinach and chop it roughly. Clean and slice the mushrooms. Peel and finely chop the garlic and onion.

4. 4

   In a pan over medium heat, sauté the onion and garlic until translucent. Add the mushrooms and cook until they are soft and their moisture has evaporated.

5. 5

   Add the spinach to the pan and cook until it wilts. Remove the pan from the heat and let the mixture cool slightly.

6. 6

   Stir in the creme fraiche into the spinach and mushroom mixture until well combined.

7. 7

   Stuff each chicken breast with an even amount of the spinach and mushroom mixture. Secure the opening with toothpicks if necessary.

8. 8

   Place the stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink inside.

9. 9

   Remove the chicken from the oven and let it rest for a few minutes before removing the toothpicks.

10. 10

    Serve the Spinach and Mushroom Stuffed Chicken warm, with your choice of side dish.