Stuffed Chicken Breast with Spinach and Baby Portabella Mushrooms

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Preparation time: 30 min
Cooking time: 30 min

Serves: 4-6


4-6 chicken breasts
1 pkg cream cheese (8 oz)
1/2 cup grated parmesan cheese
2 cloves garlic, chopped
1 shallot
8-10 baby portabella mushrooms, cut into small pieces
spinach, chopped
olive oil (or other vegetable oil)
2 eggs, beaten
bread crumbs


Mix cream cheese, parmesan, and garlic.

Finely chop shallot, sauté in olive oil.

Butterfly the chicken breast. Spread cream cheese mixture on one half of each chicken breast. Embed mushroom pieces in the cream cheese mixture. Cover cream cheese and mushrooms with a layer of spinach and sauteed shallots. Roll up the chicken breast to enclose cream cheese mixture, mushrooms, and spinach. Coat with beaten eggs. Roll in bread crumbs until well coated.

Fry each side in shallow pan with oil until bread crumbs are browned and crispy. Then place chicken breasts in baking pan and bake at 350°F for 25-30 min or until cooked through.

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