Tender Stuffed Chicken Breast Filled With Mushrooms, Spinach - cooking recipe

Ingredients

2 (3/4 lb) chicken breasts, butterflied
2 tablespoons olive oil, divided
3 ounces portabella mushrooms, sliced
4 ounces onions, diced
2 -4 garlic cloves, minced
2 ounces fresh spinach
1/4 cup white wine
1/4 teaspoon dried thyme
1/4 teaspoon rosemary
salt and pepper
1 egg, lightly beaten
1 tablespoon butter
1/4 cup flour

Preparation

Preheat oven to 350 degrees Fahrenheit.
Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
Season with thyme, rosemary, salt, and pepper and allow to cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and the last 1 tablespoon of oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into a hot oven for 15 minutes.
Remove string before serving.