Not only is the filling delicious but it makes the chicken so juicy.


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Serves 4

You will need:



2 oz fresh spinach

5 oz Gruyère cheese, grated

salt and pepper, to taste

4 chicken breasts

8 large slices of bacon

20 oz mixed cleaned mushrooms

4 tablespoons olive oil

2 garlic cloves, finely chopped

1⁄2 red chile pepper, finely chopped

2 tablespoons parsley, chopped

2 tablespoons butter

1 tablespoon lemon juice

3 tablespoons water


  1. Preheat oven to 375°F.
  2. Wash the spinach and place it in a pan with a lid.
  3. Let it steam until it falls together, drain it, and let cool.
  4. Chop the spinach and mix it with the cheese, season with salt and pepper.
  5. Use a sharp knife and make a cut in each of the chicken breasts—make sure you don’t go all the way through.
  6. Place the cheese mixture in the cut and wrap the bacon around each breast. You can secure with toothpicks.
  7. Brown them in a pan until the bacon is nice and golden.
  8. Place in an ovenproof dish and roast in the oven for about 10 minutes.
  9. Roughly chop the mushrooms and roast them in a pan with oil.
  10. Once nice and golden, add garlic, chili, and parsley.
  11. Add the butter, lemon juice, and water and mix well.
  12. Season with salt and pepper. Serve the warm mushrooms with the chicken.

TIP:

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Not only is the filling delicious but it makes the chicken so juicy.
Photography by Photography by Aina C Hole

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