Cheesy Garlic Butter Mushroom Stuffed Chicken
Ingredients
Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Chicken:
4 skinless, boneless chicken breasts
Salt and pepper to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
¼ cup fresh grated Parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon Dijon mustard
1½ cups half and half (or reduced-fat cream)
½ cup finely grated Parmesan cheese
Salt and pepper to taste
½ teaspoon cornstarch mixed with 2 teaspoons water (optional for a thicker sauce)
2 tablespoons fresh parsley, chopped
Directions
Preheat oven to 400°F (200°C).
In a large oven-proof pan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add mushrooms, salt, pepper, and parsley, cooking until mushrooms are soft. Set aside.
Pat chicken breasts dry and season with salt, pepper, onion powder, and dried parsley, rubbing to coat evenly.
Slice a pocket in each chicken breast. Stuff with 2 mozzarella slices and an equal portion of the mushroom mixture. Sprinkle each with 1 tablespoon Parmesan cheese and secure with toothpicks.
In the same pan, heat any remaining mushroom juices and sear chicken until golden on both sides.
Cover pan and bake for 20 minutes, or until the chicken is fully cooked. Remove chicken and set aside.
For the sauce, sauté garlic in the pan juices for 1 minute.
Reduce heat, add mustard and half and half, and simmer gently. Stir in remaining mushrooms and Parmesan until melted.
If using, add cornstarch slurry, stirring until thickened. Adjust seasoning and stir in fresh parsley.
Return chicken to the pan and serve with the sauce.
Enjoy this creamy, cheesy stuffed chicken!
Servings: 4
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