Cheesy Garlic Butter Mushroom Stuffed Chicken.
Ingredients:
For the Mushrooms:
4 tablespoons butter
8 ounces (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
For the Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated Parmesan cheese
For the Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic, minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to taste
1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional for a thicker sauce)
2 tablespoons fresh chopped parsley
Instructions:
1. Prepare the Mushrooms:
Preheat your oven to 400°F (200°C). In a large ovenproof pan or skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Stir in the mushrooms, salt, pepper, and parsley. Cook until the mushrooms are soft, then set aside to cool.
2. Season and Stuff the Chicken:
Pat the chicken breasts dry with a paper towel. Season each breast with salt, pepper, onion powder, and dried parsley. Carefully slice a pocket into the thickest part of each chicken breast. Place 2 slices of mozzarella cheese into each pocket, followed by an equal portion of the mushroom mixture. Top with 1 tablespoon of Parmesan cheese per breast. Secure the openings with toothpicks to keep the filling inside.
3. Sear and Bake the Chicken:
Heat the same pan used for the mushrooms over medium heat. Add the stuffed chicken breasts and sear until golden brown on both sides. Cover the pan and transfer it to the preheated oven. Bake for 20 minutes, or until the chicken is cooked through and no longer pink.
4. Prepare the Cream Sauce (Optional):
Remove the chicken from the pan and set aside on a warm plate. In the same pan, sauté garlic in the leftover pan juices until fragrant. Reduce heat to low, then stir in Dijon mustard and half and half (or cream). Bring to a gentle simmer, then add any remaining mushrooms and Parmesan cheese. If desired, thicken the sauce with the cornstarch mixture. Season with salt and pepper to taste, and stir in fresh parsley.
5. Serve:
Return the chicken to the pan with the sauce, or serve the chicken topped with the sauce on a plate. Enjoy with pasta, rice, or steamed vegetables.