Turkish Stuffed Chicken Breasts - cooking recipe

Ingredients

BUTTERFLIED CHICKEN
6 fresh boneless chicken breasts
olive oil
SEASONING
2 tablespoons melted butter
1 pinch sesame seeds
1 pinch paprika
1 pinch garlic salt
STUFFING
1 cup fresh mushrooms, finely chopped
1/8 cup spinach, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 pinch cumin
1 pinch salt and pepper
1 cup mozzarella cheese, shredded

Preparation

In a pan on the stovetop, fry the mushrooms, spinache and onion until onions are clear. Add the cumin, salt, pepper, dill, and parsley. Remove from heat and add the shredded mozarella.
Butterfly the chicken breasts.
Spread the stuffing mixture evenly over the chicken breast.
Fold each breast over (in half) and brush the outside with melted butter and sprinkle seasonings (sesame seeds, paprika, garlic salt).
Pan fry breasts in a good quality olive oil until there is no pink. This will be very quick because of the thinness of your butterflied chicken. You can flip the chicken breast to brown the other side before removing to a plate to serve.
The chef suggested serving this with rice that had fresh parsley, pepper, and sesame seeds mixed through it. Yumm!