Imagine biting into a juicy chicken breast bursting with the vibrant flavors of sun-dried tomatoes, fresh spinach, and melted cheese.
This recipe transforms ordinary chicken into an extraordinary culinary experience that's surprisingly simple to create.
Ingredients
To make this awesome stuffed chicken breast, you're gonna need some key ingredients, and don't worry, it's stuff you can easily find! First, grab two large, flat mushrooms—Portobellos work great! You wanna make sure they're not cracked, or else your egg's gonna leak out.
Next, you'll need two eggs—one for each mushroom. For the sauce, three tablespoons of pasta sauce will do the trick. You could also use pizza sauce if you're feeling a little pizzazz!
Cream time: four tablespoons–about 1/4 cup. And, finally, some cheese. We're talking four tablespoons of grated cheese, or two sliced, tasty cheese works! You can even add fresh parsley for serving! A blend of cheese is ideal for flavor and texture.
Preparation
Before you're ready to make your stuffed mushrooms, you know you've gotta do some prep work—and trust me, it's super easy! First, preheat your oven to 180C/350F.
Next, grab your mushrooms. Remove the stalk from each one; you can leave it for later! Now, if you want—and I usually do—scrape out the gills with a teaspoon. It's like giving your delicious stuffing a bit more space to shine!
Get your pasta sauce, pizza sauce, or maybe even tomato ketchup ready! I love using pasta sauce because I almost always have a jar in my fridge, but I bet the pizza sauce would be bomb too! To enhance the flavor, consider using Worcestershire sauce for an umami kick in your stuffing.
For the cream, have four tbsp ready, and divide the pasta sauce between the two mushrooms. Last, find a spot for your ingredients for the last step!
Cooking Instructions
Now, I am going to walk you through the cooking instructions to make the stuffed mushrooms! First, preheat your oven to 350°F (180°C)—this is super important, so don't skip it!
After that, you'll want to remove the stalk from each mushroom. If you're feeling fancy, scrape out the gills too; I usually skip this step if my mushroom's on the smaller side. Spread 1 1/2 tbsp of pasta sauce inside each mushroom—yum!
Okay, now for the fun part: crack an egg into each mushroom. Then, drizzle 2 tbsp of cream over the eggs! Pop those mushroom boats into the oven for 10 minutes.
Take 'em out and sprinkle 2 tbsp of cheese on each! Back into the oven for about 5 more minutes—or until the egg whites are set; you want those yolks runny (trust me). Let it cool slightly, and you're done!
Nutritional Facts
Each yummy serving—that's about 168 grams—packs around 161 calories. Not bad, right? We're also looking at 7.5 grams of carbs, which is just a tiny 3% of your daily needs. Protein is at 11.8 grams—good for muscle power—then 9.8 grams of fat.
But, wait, there's more! You'll get a decent dose of vitamins and minerals. Specifically, I see Vitamin A at 450 IU—that's 9%—plus a little Vitamin C, calcium, and iron.
Now, don't freak out about the 180mg of cholesterol. Remember everything in moderation, okay? Sodium's at 231mg, so be mindful if you're watching your salt intake. And, hey, 452mg of potassium isn't something to ignore either! I truly believe that this recipe is an absolute delight!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Size: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 1 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast and flatten slightly.
- In a bowl, combine cream cheese, sun-dried tomatoes, spinach, and mozzarella cheese.
- Season chicken breasts with salt and pepper.
- Spread cheese mixture evenly over each chicken breast.
- Roll up each chicken breast and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken breasts on all sides until lightly browned.
- Transfer skillet to the preheated oven and bake for 25-30 minutes, or until chicken is cooked through.
- Remove toothpicks before serving.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 40g
- Fat: 20g
- Carbohydrates: 5g