Stuffed Chicken Breast

Preheat the oven to 356°F (180°C).

Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.

Combine all ingredients of the rub and mix well.

Rub the breasts with the mixture with your hands. Set aside.

In a hot pan on medium heat with some oil, add chopped onion

Saute for about 3-4 minutes.

Add some butter and one tbsp of brown sugar, and caramelize the onion. Cook for an additional 3 minutes.

Remove the caramelized onions and set aside.

In the same pan, fry the mushrooms on high heat. Set aside.

Start with a layer of baby spinach, then caramelized onions, then mushrooms, and finally cheese.

Secure the breast pockets with toothpicks to hold the filling.

Heat oil in a pan and brown the breast pocket on both sides.

Transfer the breasts to a baking tray and bake in a preheated oven for 15-20 minutes.

Serve them with roasted potatoes.