Cheesy garlicky stuffed chicken, with mushrooms, and Spaghetti twirls swimming in a light creamy sauce. Come on, everyone loves it! I stuffed the chicken with garlic confit from Jar Thuraya, sundried tomatoes, lemon zest, and Emmental cheese. The garlic confit cloves are so sweet, they take the dish to a new level. And when you cut a piece of chicken, and that sauce seeps into the filling. SO GOOD!
Preheat the oven to 205° C.
Use a sharp knife to cut a slit horizontally along one side of the chicken breast, making sure not to cut through the other side of it. You want to create a pocket. Repeat with the other chicken breasts. Generously season with salt and black pepper.
In a small bowl, smash 4 garlic confit cloves. Divide the garlic, lemon zest, sundried tomato, and cheese among the pockets. Pinch together the open sides of the chicken breasts and secure with toothpicks.
Heat a large ovenproof pan or skillet on high heat, on your stove. Melt the butter and pour in the confit oil. Sear each side of the stuffed chicken breasts for 5 minutes. Remove the chicken onto a plate, and set aside.
In the same pan, brown the mushrooms on high heat for 5 minutes, while frequently stirring. Add a knob of butter if needed. When browned, season with salt, black pepper, dried Zaatar, and add 2 smashed garlic confit cloves. Cook for 2 minutes.
Deglaze with the broth and cream while stirring and scraping the sides of the pan. Nestle the chicken breasts between the mushrooms. Top each chicken breast with a pinch of dried Zaatar. Let it come to a boil, then transfer the pot to the preheated oven. Bake for 20-25 Minutes, or until the chicken is cooked through.
Meanwhile, bring a large pot filled with water to a boil. Generously season with salt. Cook the Spaghetti al dente! Transfer the pasta to a large bowl using kitchen tongs. Remove the chicken bake from the oven, taste the sauce, and adjust the seasoning. Spoon about 1/2 cup of the sauce into the bowl of pasta. Using the tongs, move the Spaghetti around to coat it with the creamy sauce.
Now make some beautiful Spaghetti twirls, and place them between the chicken breasts. Baste the pasta with the sauce, and serve! Enjoy with a glass of white wine.
Ingredients
Directions
Preheat the oven to 205° C.
Use a sharp knife to cut a slit horizontally along one side of the chicken breast, making sure not to cut through the other side of it. You want to create a pocket. Repeat with the other chicken breasts. Generously season with salt and black pepper.
In a small bowl, smash 4 garlic confit cloves. Divide the garlic, lemon zest, sundried tomato, and cheese among the pockets. Pinch together the open sides of the chicken breasts and secure with toothpicks.
Heat a large ovenproof pan or skillet on high heat, on your stove. Melt the butter and pour in the confit oil. Sear each side of the stuffed chicken breasts for 5 minutes. Remove the chicken onto a plate, and set aside.
In the same pan, brown the mushrooms on high heat for 5 minutes, while frequently stirring. Add a knob of butter if needed. When browned, season with salt, black pepper, dried Zaatar, and add 2 smashed garlic confit cloves. Cook for 2 minutes.
Deglaze with the broth and cream while stirring and scraping the sides of the pan. Nestle the chicken breasts between the mushrooms. Top each chicken breast with a pinch of dried Zaatar. Let it come to a boil, then transfer the pot to the preheated oven. Bake for 20-25 Minutes, or until the chicken is cooked through.
Meanwhile, bring a large pot filled with water to a boil. Generously season with salt. Cook the Spaghetti al dente! Transfer the pasta to a large bowl using kitchen tongs. Remove the chicken bake from the oven, taste the sauce, and adjust the seasoning. Spoon about 1/2 cup of the sauce into the bowl of pasta. Using the tongs, move the Spaghetti around to coat it with the creamy sauce.
Now make some beautiful Spaghetti twirls, and place them between the chicken breasts. Baste the pasta with the sauce, and serve! Enjoy with a glass of white wine.