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Boneless Chicken Breast 

stuffed with Mozzarella, Spinach, and Portabella


Preparation Time: 40 - 45 minutes

Estimated Cost: $10.50 - $12.00

Serving Size: 2


  • 1 8-oz. skinless boneless chicken breast cutlet 

  • 1 packet of frozen spinach

  • 2 8-oz. packages of baby bella fresh mushrooms

  • 1 bag of shredded mozzarella cheese


  • medium bowl

  • frying pan

  • knife

  • baking dish


1. Rinse and wash 1/4 cup of mushrooms, then let dry

2. Remove stems from mushrooms, chop them into small pieces

3. Sauté mushroom pieces in a frying pan over medium heat until softened

4. In a bowl, mix the mushrooms, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of spinach

5. Butterfly fillet cut the 8-oz. chicken cutlet (To butterfly cut, start to cut the breast in half horizontally but do not completely pass through, leaving a pocket in the breast)

6. Open the chicken cutlet and stuff with the contents of the bowl

7. Secure chicken back together by laying the top half over the filling

8. Place chicken in a baking dish, and bake at 350 degrees for 25 minutes.  

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