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Stuffed Chicken Breast with Provolone, Spinach and Shitake Mushrooms

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, skinless boneless

1

bag Arugula greens, wild

1 cup

Baby spinach, fresh leaves

1

Fennel, small bulb

4 tbsp

Flat-leaf parsley

2 cloves

Garlic

1

Garlic clove

1/4 tsp

Garlic powder

1 1/4 tsp

Lemon, zest

1

Lemon

1

3 1/2 ounce package Shitake mushrooms

1/4 cup

Sundried tomatoes

14 tsp

Lemon juice

1/4 tsp

Black pepper

1/2 tsp

Italian seasoning

1/4 tsp

Paprika

1/4 tsp

Pepper

1/2 tsp

Salt

1/4 tsp

Sugar

7 tbsp

Olive oil

2 tbsp

Pine nuts, toasted

2 tbsp

Parmesan cheese, grated

4

slices Provolone cheese

8

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