Garlic chicken stuffed with mushrooms, spinach and onions

Garlic Chicken Stuffed with Mushrooms, Spinach and Onions

Here is a terrific meal for Shabbat and a milestone for this blog. This is my 500th recipe at . Check it out! Thank you all for your support. Please like me on Facebook.


4 Kosher Chicken Breasts partially cut lengthwise
1 tbs. Vegetable Oil
1 cup All Purpose Flour
2 cups seasoned Bread Crumbs
2 Eggs beaten
2 cups Spinach. Chopped
1 cup Mushrooms, sliced
2 Red Onions, thinly sliced
4 cloves Garlic, crushed and minced
Salt and freshly Ground Black Pepper to taste


Preheat the oven to 375 degrees F.

In a large pot add 5 cups of water and bring to a rapid boil. Blanch the spinach, mushrooms and onions by placing into the boiling water and cooking al dente. Remove from the water and immediately place in a bowl of ice water. Drain and squeeze out the water as best as you can.

In a large bowl add the chicken breasts and a little oil and garlic. Season the chicken with salt and pepper. Dredge the breasts in the flour to completely coat. Dip into chicken into the egg wash and then into a plastic sack that has the bread crumbs. Coat completely. Set aside.

On a working surface platter or cutting board place the chicken breasts. Add the spinach onions and mushrooms to one side and close the breasts using toothpicks.

Place the breasts in an oven pan and bake for 35-40 minutes until the chicken is done. Remove from the oven and allow the chicken to rest for 5 minutes.

Carefully remove the toothpicks and slice the chicken in 4 pieces. Plate and serve on a bed of wild rice, a vegetable, some fish, a salad and of course some Challah. Add to this a glass of Kosher Israeli Wine, a few prayers over two candles, the wine, the Challah and the kids and your on your way to a terrific Shabbat. Remember to keep the this Sabbath Day Holy. This is your day “O’ Israel”. Shabbat Shalom!

About the Author
Chef Ceaser has been a kosher chef for 37 years.
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