Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, baked stuffed chicken breast w/mushroom,spinach and feta cheese. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Baked stuffed chicken breast w/mushroom,spinach and feta cheese is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Baked stuffed chicken breast w/mushroom,spinach and feta cheese is something that I have loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we must prepare a few components. You can cook baked stuffed chicken breast w/mushroom,spinach and feta cheese using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baked stuffed chicken breast w/mushroom,spinach and feta cheese:
- Make ready boneless chicken breast
- Get spinach
- Prepare mushrooms
- Prepare garlic powder
- Make ready onion powder
- Take salt and pepper
The dish is then baked until bubbling and golden brown. Perfect served over pasta with a green salad on the side. Explore many Middle Eastern possibilities in this easy chicken dinner. We’re combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast.
Instructions to make Baked stuffed chicken breast w/mushroom,spinach and feta cheese:
- Make a slice in chicken to create a pocket.
- In separate bowl mix raw mushrooms,spinach and feta cheese
- Then stuff chicken with mixture top with garlic,onion powder and salt and pepper
- Baked in oven 25 to 30 minutes until chicken is golden brown
Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. Fold long sides in, then roll up from the short end. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano. Transfer chicken to shallow baking dish. Suggestions… cut cheese from the block to fit in the cavity and freeze, put it in just before wrapping with the bacon.this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes , I use a skillet with an inch of water and boil the fat off, set it aside to cool so I.
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