Mushroom, Spinach, Broccoli and Pepper stuffed Chicken Breast

Here is a recipe made with chicken breast stuffed with mushrooms, broccoli, spinach and peppers. Had this in one of our favorite Italian cafe and wanted to replicate it. It wasn't exactly the same, since I tried cutting back on cheese and butter but was still super yum.

Ingredients

2 boneless, skinless chicken breasts, butterflied (Use a sharp knife to cut the breast horizontally but not completely to make a large thin slice). You can also hammer it further to get as big piece of chicken as possible without tearing.

1 cup button mushrooms, cleaned and sliced

1 large onion chopped

2 -3 garlic cloves, minced 

1 large bunch of fresh spinach leaves

1 cup red, yellow and green bell peppers chopped

1 cup broccoli florets small

1 tsp Italian seasoning ( The one I have has thyme, oregano, garlic powder, paprika, basil. You may also use these herbs individually to your taste)
salt and pepper

 
2 tablespoons olive oil
 
1 tsp butter

Recipe

Preheat oven to 180 degrees Celsius.

Season the chicken breasts with a little salt and pepper and keep aside

Heat 1 tablespoon of the olive oil. Saute onions, and garlic for couple of minutes. Add mushrooms and sauté for 2 minutes. Now add spinach, broccoli and peppers one after the other and sauté for some more time.

Season with salt, pepper and Italian seasoning to your taste.

Let the stuffing cool down a little bit.

Place the stuffing in the middle of the chicken breast and fold over to cover it completely.

I use toothpicks to secure the ends. You may also tie with a thread to secure it.

In the same pan, add 1 tablespoon of olive and 1 tsp butter.

Once oil and butter heat up, add prepared chicken breasts and brown them on medium heat  for 5-8 minutes.

Put into a hot oven for 15 minutes. 

Take it out, slice into ½ - 1 inch slices and serve.

You could also make a sauce with butter and flour with remaining stuffing and serve with this.

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