Mushroom and Spinach Stuffed Chicken Breast

1. Prepare the Savoury Filling

1. Heat half the olive oil and butter in a skillet over medium-high heat.
2. Add the finely chopped mushrooms and cook for 4 to 5 minutes until browned and any released moisture has evaporated.
3. Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant.
4. Add the fresh baby spinach in handfuls, tossing until completely wilted (about 2 minutes).
5. Remove the pan from the heat. Stir in the cream cheese and grated cheese until melted and fully incorporated. Season with a pinch of salt and black pepper, then transfer the mixture to a small bowl to cool slightly.

2. Butterfly and Stuff the Chicken

1. Preheat your oven to 190°C (170°C fan).
2. Pat the chicken breasts dry with paper towels. Lay each breast flat on a cutting board, place your palm on top, and slice horizontally into the thickest edge to create a deep pocket without cutting completely through.
3. Season the inside and outside of the chicken breasts evenly with salt, black pepper, and paprika powder.
4. Spoon the mushroom and spinach mixture generously into each pocket. Secure the open edges with 2 or 3 wooden toothpicks to keep the filling enclosed during cooking.

3. Sear and Roast

1. In an oven-safe skillet, heat the remaining olive oil over medium-high heat.
2. Place the stuffed chicken breasts into the hot pan and sear undisturbed for 3 minutes until a rich golden-brown crust forms on the bottom.
3. Carefully flip the breasts and sear the other side for an additional 2 minutes.
4. Transfer the skillet directly to the preheated oven and roast for 15 to 18 minutes, or until the internal temperature of the chicken reaches 74°C.

4. Rest and Serve

1. Remove the skillet from the oven and transfer the chicken to a warm cutting board.
2. Let the breasts rest for 5 minutes so the juices settle throughout the meat.
3. Remove the toothpicks, slice each chicken breast diagonally into thick medallions to display the creamy filling, and serve warm with a drizzle of the remaining pan juices.