Chicken Stuffed With Mushroom And Spinach

Isn't it an interesting way to treat those boneless chicken breasts. Stuff them with some mushrooms, paneer and spinach to add some fiber to the dish and turn them stimulating for the taste buds.
You can serve it with risotto or with a humble creamy white sauce. On the other hand, some boiled sweet corn will also complement it very nicely.

Traditionally, people cooked this classic dish with red wine . However, I don’t consume alcohol in any form, I added our regular Chinese sauces and prepared the lip-smacking dish.

So shall we see how to cook this fascinating chicken dish.

What You Need:

Chicken Breasts – I used only two as I was experimenting for the 1st time. Clean the breast pieces and place it on a flat tray. Beat with a rolling pin so it flattens out
Baby Spinach finely chopped and tossed in 1 tsp oil, 2 crushed garlic and pinch of salt
Baby mushroom finely chopped, tossed in 1 tsp oil, 2 crushed garlic and pinch of salt
Paneer or Goat Cheese crumbled finely

Keep some toothpick handy with you before we start rolling them.
Sprinkle salt and pepper on the chicken breast. Add a layer or spinach followed by mushroom and paneer crumbles. Fold them from one corner while trying to hold the stuffing from falling apart. As soon as you reach the other end, quickly grab the entire thing with one hand , whichever works for you, while use tooth picks to close all open corner. Keep it aside.
Repeat the step with other breast pieces.

Now heat a non-stick pan. Add some crushed garlic and gently lift the chicken pieces and place them on the hot stuffed pan.
Use a tong with the help of which you can lift it and turn it around to cook on all sides. While you are cooking, sprinkle some salt and pepper from all sides so it gets seasoned evenly.
Sprinkle any herb mix or spice mix which is readily available at home.

Cook the breast pieces only till the pinkness is gone.
Now place the breast pieces in a baking pot. Mix the left over spinach, mushroom and add some chili garlic sauce and ketchup. Pour this mixture over the chicken and bake in a preheated oven for 10 to 12 minutes at 180 degree centigrade.

Let it cook down before you remove the tooth pick and cut it.


  1. oh so nice of you to try it soma,Nice to add tomatoes to it too...thanks a lot for trying..

  2. i have never combined spinach with mushroom.. have to try a new blogger... do visit my space..

  3. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste. share more recipe with better information. restaurant near venkateshwar college