Ingredients

• 2 x 220g / 7oz chicken breasts, skinless and boneless (Note 1)
  
• 3/4 tsp salt
  
• 1/4 tsp pepper
  
• 30g / 2 tbsp unsalted butter
  
• 200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2 heaped cups)
  
• 2 garlic cloves, finely minced
  
• 1/2 tsp thyme leaves (Note 2)
  
• 2 cups baby spinach (Note 3)
  
• 80g / 3oz mozzarella, sliced (or another cheese that melts well)
  
• 1 tbsp olive oil

Instructions

1. Heat the oven: Set it to 200°C / 390°F (or 180°C for fan-forced).
2. Prepare the chicken:
   Using a sharp knife, create a deep pocket in each breast—cut from the side with the natural fold, leaving the smooth side untouched. Do not slice all the way through.
3. Season:
   Sprinkle half the salt and pepper inside and outside the pockets.
4. Cook the mushrooms:
   Place an oven-safe skillet over high heat and melt the butter. Add the mushrooms and cook for about 3 minutes, until they begin to brown. Mix in the garlic, thyme, and the remaining salt and pepper. Continue cooking for 2 more minutes until richly golden.
5. Add the spinach:
   Stir in the baby spinach and let it wilt, which takes roughly 30 seconds.
6. Stuff the chicken:
   Spoon the mushroom mixture into the pockets and lay the mozzarella on top of the filling. Secure each breast with toothpicks—perfect sealing isn’t necessary.
7. Brown the chicken:
   Wipe out the skillet briefly. Add the olive oil and heat it over medium-high. Sear each side of the chicken for 1½ minutes, or until nicely coloured.
8. Bake:
   Move the skillet to the oven. Bake for 15 minutes, or until the thickest part of the chicken (not the filling) reaches 65°C / 149°F.
9. Rest and serve:
   Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.

1. Chicken cut: Breasts are ideal because they’re large enough to hold the filling. Thighs or other cuts won’t work the same way.
   
2. Herb options: You may swap in 1/2 tsp dried thyme or any dried herb blend you enjoy. Fresh chives, parsley, rosemary (1/2 tsp finely chopped), oregano, or marjoram also work.
   
3. Spinach substitutes: English spinach, silverbeet/Swiss chard, kale, or even cabbage can be used.