1-Step 1: Preheat the oven to 200°C (390°F) or 180°C fan. Prepare each chicken breast by cutting a pocket into the side, keeping the other side intact for the filling. Season the inside and outside with salt and pepper for a simple yet effective flavor base.

2-Step 2: In an oven-proof skillet over high heat, melt 1 tablespoon of unsalted butter and sauté the sliced smoked shiitake mushrooms until they turn golden brown. Add the minced garlic, thyme, salt, and pepper, and cook for a few more minutes until everything is well browned and aromatic.

Then, stir in the baby spinach or your chosen greens until just wilted, which adds a fresh, nutritious element to the smoked chicken shiitake stuffing traybake.

3-Step 3: Stuff the mushroom and greens mixture into each chicken breast pocket, then top with slices of mozzarella. Use toothpicks to hold the filling in place it’s okay if it’s not perfectly sealed. Wipe the pan clean, heat 1 tablespoon of olive oil over medium-high heat, and sear each side of the stuffed chicken for about 1.5 minutes until golden.

4-Step 4: Transfer the skillet to the oven and bake for around 15 minutes, or until the chicken reaches an internal temperature of 65°C (149°F). Once done, remove from the oven and let it rest loosely covered with foil for 5 minutes to keep the meat juicy and flavorful.