Meal Matcher Stuffed Chicken Breast with Mushroom Risotto
A sophisticated dish featuring a succulent chicken breast stuffed with spinach and cheese, served alongside a creamy mushroom risotto.
- Total time
- 85min
- 40 prep, 45 cook
- Per serving
- 961kcal
- 59 g protein
- Difficulty
- Complex
- Ingredients
- £5.04
- average cost
- Gluten Free
- High Protein
Nutrition per serving
This Stuffed Chicken Breast with Mushroom Risotto recipe contains 961 calories per serving, making it a hearty meal option. Each serving provides 59g of protein, 77g of carbohydrates, and 48g of fat, making it high in protein.
961kcal
Protein59g24% of calories
Carbs77g32% of calories
Fat48g44% of calories
- Fibre
- 5.9g
- Sugar
- 10.5g
- Saturated fat
- 22.3g
- Salt
- 5.8g
Ingredients
Servings
Method
0 of 15 done- Preheat the oven to 180°C (160°C fan/gas mark 4).
- Butterfly the chicken breast by slicing it in half horizontally without cutting all the way through, then open it like a book.
- Season the inside of the chicken breast with a pinch of salt and black pepper.
- Spread the soft cheese evenly over the inside and place the baby spinach on top. Fold the breast back over to enclose the filling, and secure with toothpicks if necessary.
- Heat 1 tbsp of olive oil in a pan over medium-high heat, and sear the chicken breast for 2-3 minutes on each side until golden brown.
- Transfer the chicken breast to a baking dish and bake for 20-25 minutes, or until cooked through.
- While the chicken is baking, finely chop the onion and garlic. Slice the button mushrooms.
- In a saucepan, heat 1 tbsp of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- Add the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent around the edges.
- Pour in the white wine and cook, stirring continuously, until the wine is nearly absorbed.
- Add a ladleful of the hot chicken stock to the rice, and cook, stirring constantly, until the stock is absorbed. Continue adding stock a ladleful at a time, stirring until each ladleful is absorbed before adding the next, until the rice is creamy and tender, about 18-20 minutes.
- Remove the risotto from the heat and stir in the Parmesan cheese and butter until melted and creamy. Season with salt and black pepper to taste.
- Once the chicken is cooked, remove from the oven and let it rest for a few minutes before slicing.
- Serve the stuffed chicken breast on top of the mushroom risotto, garnished with fresh parsley if desired.
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Stuffed Chicken Breast with Mushroom Risotto: questions
- How long does it take to make Stuffed Chicken Breast with Mushroom Risotto?
- This recipe takes 85 minutes in total - 40 minutes to prepare and 45 minutes to cook.
- Is Stuffed Chicken Breast with Mushroom Risotto suitable for meal prep?
- Stuffed Chicken Breast with Mushroom Risotto is a complex-level recipe that's great for dinner. With 59g of protein per serving, it's excellent for meal prep.
- What are the main ingredients in Stuffed Chicken Breast with Mushroom Risotto?
- The key ingredients are White Wine, Baby Spinach, Cream Cheese. This recipe is part of our Italian cuisine collection.
- Is Stuffed Chicken Breast with Mushroom Risotto healthy?
- This recipe contains 961 calories per serving with 59g of protein and is suitable for gluten free, high protein diets.
- What diets is Stuffed Chicken Breast with Mushroom Risotto suitable for?
- This recipe is specifically suited for Gluten Free, High Protein diets. It provides 59g of protein per serving.
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Recipe from MealMatcher.co.uk