Stuffed Chicken Breast with Swiss-chard, Cheese & Mushroom

Chicken Breast stuffed with Swisschard and cheese & mushroom come together in a delightful parmesan & garlic cream sauce. A complete and satisfying meal packed of flavors and makes a delicious dinner on a pasta, rice or stemmed veggies.

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Step 1

Preheat oven to 200°C (180°C fan). Cut pockets into each chicken breast, being sure not to cut all the way through, Cut on the side with the fold in the meat, to keep the smooth side intact. Season the inside and outside of the chicken with half the salt and pepper.

Step 2

Melt butter in a heavy based oven proof skillet over high heat. Add the mushrooms and cook for 3 minutes until they start to turn golden, add garlic, oregano, remaining salt and pepper and continue cooking for a further 2 minutes until mushrooms are nice and golden. Add Swiss chard and stir until wilted - about 30 seconds.

Step 3

Stuff mushroom mixture into the pocket of each chicken breast then top with cheese. Seal with couple of toothpicks,

Step 4

In the same skillet (after a quick wipe with paper towels) Heat olive oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden. Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature of the chicken flesh is 65°C, transfer chicken to a warm plate, keeping all juices in the pan.

Step 5

Meanwhile, to prepare the cream sauce, sauté the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, add the mustard and half and half (or cream). Bring the sauce to a gentle simmer and add in any remaining of mushroom mixture, and the parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the slurry into the the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Step 6

Season with a little salt and pepper to your taste. Add in the chicken back into the pan, garnish with chopped parsley and serve in the pan or on top of pasta, rice or steamed vegetables.