Creamy Mushroom and Spinach Stuffed Chicken Breasts

Ingredients:

• 2 boneless, skinless chicken breasts
• 180g ready-to-eat mushroom soup
• 1 cup fresh spinach
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a pan, heat one tablespoon of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

3. Add the fresh spinach and cook for 2-3 minutes until it wilts. Season with salt and pepper to taste.

4. In a mixing bowl, combine the ready-to-eat mushroom soup, sautéed spinach and garlic mixture, shredded mozzarella cheese, and breadcrumbs. Stir until you have a creamy and well-mixed stuffing.

5. Butterfly each chicken breast: slice each breast horizontally, almost cutting it in half, but leaving one side attached. This will create a pocket for the stuffing.

6. Stuff each chicken breast with the creamy mushroom and spinach mixture, pressing the edges to seal.

7. Heat the remaining olive oil in an ovenproof skillet. Once hot, sear the stuffed chicken breasts for 2-3 minutes on each side until they're golden brown.

8. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (the internal temperature should reach 165°F or 74°C).

9. Garnish with fresh parsley if desired and serve hot.

This recipe transforms your ready-to-eat mushroom soup into a luxurious and creamy stuffing for chicken breasts. The combination of mushrooms, spinach, and cheese creates a flavorful and rich filling, while the chicken stays moist and tender. It's a perfect dish for an elegant dinner or special occasion.