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In a large skillet, saute the mushrooms, onion and garlic in butter until tender. Remove from the heat; stir in the Swiss cheese, bread crumbs, lemon zest, salt and pepper. Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that's healthy, delicious and made entirely on the stovetop.

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Alright, don’t linger, let’s plan this mushroom spinach stuffed chicken formula with 9 components which are surely easy to acquire, and we have to process them at the very least through 16 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Mushroom spinach stuffed chicken:

1. Take 2 large boneless skinless chicken breasts
2. Prepare 6 1/2 oz - bagged spinach
3. Provide 1 lb for mushrooms
4. Need 1 envelope of hidden valley ranch powder package
5. Prepare 1 tsp - pepper
6. You need 1 tsp salt
7. Provide 1 tsp of onion powder
8. Require 1 stick of butter
9. Provide 1 tsp of veggi oil

Reduce the heat and simmer until ready to serve. Serve the breasts either whole, or slice on an angle and fan out on the dinner plates. Top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce. Transfer spinach to a kitchen towel.

Mushroom spinach stuffed chicken steps:

1. Place mushrooms in crockpot on low
2. In a large 12" pan put oil in and melt butter
3. When melted stir in ranch packet
4. Pour melted butter over mushrooms in crockpot and cook for 3 hrs on low
5. After mushrooms are done remove from crockpot and let cool. (Save a few mushrooms and juices for later. No need to turn off crockpot)
6. Cook spinach in 12" pan while chopping mushrooms finely.
7. add mushrooms to spinach and finish cooking
8. Remove mushroom spinach stuffing from heat and chop into smaller chunks
9. Preheat oven to 300
10. Use the pocket method on chicken to create the pouch for stuffing. I make the intro slit large enough for a spoon to get through.
11. Stuff the mushroom spinach stuffing in until you cant get any more in. I stuff with clean fingers to keep the slit small enough not to need to tie or toothpick the intro hole
12. Heat the pan with oil and a bit of butter until it steams nicely
13. Salt pepper and garlic powder all sides of chicken and brown all sides (about 1 min each side)
14. Remove browned chicken from pan and place them into a glass baking pan
15. Put in oven and cook for about 2 hrs (cook chicken to at least 170 degrees) basting every 15 mins with the juices left over from crockpot mushrooms.
16. Cut into 1/2" slices and serve with a few leftover crockpot mushrooms

Twist towel around spinach and wring it out until very dry. Transfer to a medium mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallots. Season with salt and pepper to taste.

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