4(1.4kg)boneless skinless chicken breast, about 2 ½ to 3 pounds total
¼cup(30g)grated parmesan cheese
4ounces(113g)mozzarella cheese, cut into 4 slices
1cup(240ml)heavy whipping cream
1teaspoon(1g)minced parsley
Instructions
Preheat the Oven - Set the oven rack to the lower-middle position. Preheat to 375ºF (191ºC).
Prepare the Mushrooms - Rinse and dry the mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick pieces. There should be about 2 ½ cups of sliced mushrooms.
Saute the Aromatics - Heat a large oven-proof skillet or a wide dutch oven over medium-low heat. Add 1 tablespoon of olive oil. Once warm, add the shallots. Saute until translucent, about 1 to 2 minutes. Add 1 ½ teaspoon minced garlic and Italian seasoning, and saute for 30 seconds.
Saute the Mushrooms - Increase the heat to medium. Add the mushrooms, then sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Saute until they just start to release their moisture, occasionally stirring, about 2 to 3 minutes. Add the balsamic vinegar and soy sauce, stir, and cook until most of the liquid evaporates, about 1 minute.
Saute the Spinach - Add the spinach to the pan and cook until wilted, about 1 minute. Transfer the mixture to a bowl to cool. Wipe the pan clean with paper towels or wash if needed.
Prepare the Chicken - Butterfly the chicken breast in half lengthwise, leaving about a ½-inch uncut area on the other side connected. Repeat with the remaining pieces. In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture.
Stuff the Chicken - Inside each cut chicken breast, divide the mushroom filling. Top with 1 tablespoon parmesan cheese and a slice of mozzarella, halved to fit if needed. Close the opening with toothpicks to secure the filling.
Sear the Chicken - Heat the same pan used to cook the filling over medium heat. Once the pan is hot, add 2 tablespoons of olive oil. Add the chicken, presentation-side down, and lightly press the meat to make contact with the pan. Cook until browned on the surface, about 5 minutes. Flip and cook for 3 minutes. If using smaller chicken breasts, check for doneness, as baking may not be necessary.
Transfer to the Oven - Place the pan in the oven and bake until the meat is no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 10 to 15 minutes, depending on the thickness. Transfer to a clean plate, and cover with foil to keep warm. Leave the juices in the pan.
Make the Sauce - Heat the pan with the chicken juices over medium heat. Add 1 ½ teaspoon minced garlic, and saute for 30 seconds. Add the cream and continuously stir, scraping any browned bits on the bottom. Reduce the sauce until lightly thickened, about 2 to 3 minutes. Season with salt and pepper to taste. Stir in the chopped parsley.
To Serve - Remove the toothpicks from the chicken and serve while still hot with the cream sauce.
Notes
Filling: Makes 1 cup of filling
Storing: Cool completely and store in an air-tight container for up to 5 days.
Reheating: Cover and reheat in the microwave on high heat in 15 to 30-second increments until hot.
Using Frozen Spinach: Defrost 2.5 ounces of frozen chopped spinach, about ¼ cup, and drain well. Stir the spinach in with the mushrooms.
Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
Make Ahead: The filling can be made separately, 3 days in advance. The chicken can be stuffed, covered, and refrigerated for up to 3 days before cooking.
Baking Directions: Place stuffed chicken on a greased foil-lined sheet pan. Bake at 425ºF (218ºC) for about 20 to 25 minutes, depending on the thickness.