Simple Way to Prepare Super Quick Mushroom spinach stuffed chicken

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Mushroom spinach stuffed chicken. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Mushroom spinach stuffed chicken Recipe. Make this Spinach Mushroom stuffed Chicken that's a fast and easy low carb, GF dinner! Lets just take a moment to take a long.

You can cook Mushroom spinach stuffed chicken using 9 ingredients and 16 steps. Here is how you cook that.

Ingredients of Mushroom spinach stuffed chicken

1. Make ready 2 large of boneless skinless chicken breasts.
2. You need 6 1/2 oz of bagged spinach.
3. Make ready 1 lb of mushrooms.
4. You need 1 envelope of hidden valley ranch powder package.
5. Make ready 1 tsp of pepper.
6. Prepare 1 tsp of salt.
7. Make ready 1 tsp of onion powder.
8. You need 1 stick of butter.
9. Take 1 tsp of veggi oil.

If needed, use a wooden toothpick to keep the stuffing from falling out.Slice chicken breast to form a pocket for stuffing or flatten by pounding between two sheets of plastic wrap until thin enough to roll up.Directions for: Spinach and Mushroom Stuffed Chicken Breasts.Place one chicken breast on a cutting board and cover it with plastic wrap.

Mushroom spinach stuffed chicken step by step

1. Place mushrooms in crockpot on low.
2. In a large 12" pan put oil in and melt butter.
3. When melted stir in ranch packet.
4. Pour melted butter over mushrooms in crockpot and cook for 3 hrs on low.
5. After mushrooms are done remove from crockpot and let cool. (Save a few mushrooms and juices for later. No need to turn off crockpot).
6. Cook spinach in 12" pan while chopping mushrooms finely..
7. add mushrooms to spinach and finish cooking.
8. Remove mushroom spinach stuffing from heat and chop into smaller chunks.
9. Preheat oven to 300.
10. Use the pocket method on chicken to create the pouch for stuffing. I make the intro slit large enough for a spoon to get through..
11. Stuff the mushroom spinach stuffing in until you cant get any more in. I stuff with clean fingers to keep the slit small enough not to need to tie or toothpick the intro hole.
12. Heat the pan with oil and a bit of butter until it steams nicely.
13. Salt pepper and garlic powder all sides of chicken and brown all sides (about 1 min each side).
14. Remove browned chicken from pan and place them into a glass baking pan.
15. Put in oven and cook for about 2 hrs (cook chicken to at least 170 degrees) basting every 15 mins with the juices left over from crockpot mushrooms..
16. Cut into 1/2" slices and serve with a few leftover crockpot mushrooms.

Can be prepared up to a day ahead.Season with salt and pepper to taste.Stuff each chicken breast with some of the mushroom mixture.

These chicken breasts are stuffed with sautéed mushrooms and spinach and packed with salty crumbled feta for a dinner that's absolutely delightful.Secure the chicken with a toothpick or two.Transfer spinach to a kitchen towel.Twist towel around spinach and wring it out until very dry.Transfer mushroom mixture to food processor.