Name: Sweet OG Stuffed Chicken – Spinach & Mushroom
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Chavez Seasonings Sweet OG; 1 tablespoon olive oil; 2 tablespoon olive oil; 3 cups packed spinach, roughly chopped; 2 cloves garlic, minced; 1 medium shallot, diced; 4–6 small portabella mushrooms, sliced; 6 oz mascarpone cheese, softened (cream cheese works too); 1 cup shredded sharp white cheddar (see notes); 1/3 cup Parmesan, grated; 1/2 teaspoon each dried basil and tarragon; Chavez Seasonings Dalmatian blend, to taste

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Sweet OG Stuffed Chicken – Spinach & Mushroom

Rated 5.0 stars by 1 users

Cuisine

American

Author

Jeremy Chavez

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Juicy stuffed chicken brushed with olive oil and seasoned with Chavez Seasonings Sweet OG. A creamy
spinach–mushroom filling gives it a rich, savory center.

Image of Sweet OG Stuffed Chicken – Spinach & Mushroom

Ingredients

4 boneless, skinless chicken breasts
Chavez Seasonings Sweet OG
1 tablespoon olive oil

Filling

2 tablespoon olive oil
3 cups packed spinach, roughly chopped
2 cloves garlic, minced
1 medium shallot, diced
4–6 small portabella mushrooms, sliced
6 oz mascarpone cheese, softened (cream cheese works too)
1 cup shredded sharp white cheddar (see notes)
1/3 cup Parmesan, grated
1/2 teaspoon each dried basil and tarragon
Chavez Seasonings Dalmatian blend, to taste

Directions

Prepare the Filling

Preheat oven to 375°F (190°C). Lightly oil a baking dish or line a sheet pan with parchment.
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add garlic, shallot, and mushrooms; cook, stirring, till mushrooms start to soften then add spinach and cook until spinach is wilted and mushrooms have softened, 3–5 minutes. Remove from heat and let cool slightly.
In a bowl, combine mascarpone, cheddar, Parmesan, dried basil, dried tarragon, and a pinch of Dalmatian
blend until smooth. Gently fold in the warm spinach mixture.

Prepare the Chicken

Pat the chicken dry. Using a sharp paring knife, create a pocket along the side with the natural fold—do not
cut all the way through.
Rub each breast lightly with olive oil and season the outside (top and bottom) with Sweet OG.
Stuff each breast with 1/4 of the filling. If needed, secure the opening with toothpicks. Sprinkle a little more Sweet OG on top.

Bake

Place stuffed chicken in the prepared baking dish.
Bake uncovered at 375°F for 17–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Rest 5 minutes before serving. Great with mashed potatoes and roasted green beans or asparagus.

Recipe Note

Cheddar: Block-style sharp white cheddar melts best; avoid pre-shredded if possible.
Filling swaps: Try cream cheese for a tangier profile, or add crisp bacon or sun-dried tomatoes.

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