Stuffed Chicken with Spinach Mushroom in White Sauce

Indulge in seared chicken stuffed with spinach, mushroom and cheese, topped in a rich white sauce. Serve with roasted or mashed potatoes for the perfect meal.

I Made It

Ingredients For Classic Mayo White Sauce: 

  • Oil 3 tbsp
  • Flour 2 tbsp
  • Chicken stock 1.5 cup
  • Cream 2 tbsp
  • Garlic, chopped 1 tsp
  • National classic mayo 3 tbsp
  • National salt 1/3 tsp or as per taste
  • Fresh crushed black pepper ½ tsp

Ingredients For Stuffed Chicken: 

  • Chicken fly 2
  • National salt ½ tsp (for chicken marination)
  • National black pepper powder 1 tsp
  • National salt, a pinch (for spinach and mushroom cooking)
  • Whole fresh mushrooms 10-12 sliced
  • Spinach leaves 2 cups chopped
  • Parsley chopped 2 tbsp
  • Parmesan cheese 2 tbsp
  • Butter 2 tbsp
  • Oil 1 tsp


Method for White Sauce: 

  • In a mixing bowl add cream, mayo, chicken stock and mix well, set aside.
  • In a sauce over medium heat, add oil.
  • Add garlic chopped and cook for 30 seconds.
  • Add flour and stir until the flour get slightly brown.
  • Pour in mayo stock mixture, stirring constantly as it thickens.
  • Season with salt and crushed black pepper.
  • Sauce is ready.

Method for Stuffed Chicken: 

  • Add butter and oil in a pan on medium heat.
  • Add sliced mushroom and spinach leaves. Cook over high heat until mushrooms and spinach are nicely light browned.
  • Sprinkle pinch of salt and black pepper, mix well and set aside to cool. Then stir in parmesan cheese.
  • Using a sharp knife, slice the chicken breast parallel to your chopping board starting from the thick side.
  • Do not cut all the way through, it should open like a book.
  • Sandwich the chicken between cling film and using the flat side of a meat hammer, pound until even size.
  • Sprinkle salt and pepper and rub evenly on chicken fly.
  • Place mushrooms and spinach evenly on one side of chicken.
  • Fold back the breast to form sandwiches. Push it together so it’s packed tight.
  • In frying pan on medium high heat add butter and oil, once melted, add the chicken.
  • Cook until nicely browned on one side, then carefully turn chicken over and cook the other side.
  • Cook each side of chicken for approximately 5 minutes.
  • Place chicken on serving plate, pour over hot white sauce and cover all over the chicken.
  • Sprinkle chopped parsley and serve.