Spinach and Mushroom Stuffed Chicken Breasts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese 
Instructions
Preheat your oven to 375 degrees Fahrenheit.
In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add chopped mushrooms to the skillet and cook until they are tender and moisture has evaporated, about 5 minutes.
Stir in the chopped spinach, salt, pepper, and Italian seasoning. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let it cool slightly.
In a bowl, combine the cream cheese, Parmesan cheese, and the sautéed spinach and mushroom mixture. Mix well until fully combined.
Prepare the chicken breasts by making a pocket in each breast. Carefully slice into the side of each chicken breast without cutting all the way through.
Stuff each chicken breast with the spinach and mushroom filling, dividing it evenly among them. Use toothpicks to secure the openings if needed.
Place the stuffed chicken breasts in a greased baking dish. Sprinkle shredded mozzarella cheese on top of each breast for added flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Remove from the oven and let rest for a few minutes before serving. Enjoy a delicious, diabetic-friendly dinner that is low in carbs and sugar.
