Cheesy Garlic Butter Mushroom Stuffed Chicken

Name: Cheesy Garlic Butter Mushroom Stuffed Chicken
Yield: 4
Ingredients: 1/4 cup salted butter; 8 oz baby bella mushrooms; 1 1/2 tbsp garlic; 2 tbsp fresh parsley; 0 Salt and pepper; 4 skinless; 1/4 tsp salt; 1/4 tsp ground black pepper; 1 tsp onion powder; 1 tsp dried parsley; 8 slice mozzarella cheese; 1/4 cup freshly grated Parmesan cheese; 1 tbsp light virgin olive oil; 1 tbsp garlic; 1 tbsp dijon mustard; 1 1/2 cup half and half; 1/2 cup Parmesan cheese; 1/8 tsp salt; 1/8 tsp ground balck pepper; 2 tbsp fresh parsley; 1/2 tsp cornstarch + 2 tsp. water

Take the average piece of chicken and enhance it with this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. The melt-in-your-mouth chicken that is full of flavor!

Servings: 4 Servings

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Ingredients

1/4 cup salted butter
8 oz baby bella mushrooms sliced
1 1/2 tbsp garlic minced
2 tbsp fresh parsley chopped
salt and pepper to taste
4 skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp onion powder
1 tsp dried parsley
8 slice mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 tbsp light virgin olive oil
1 tbsp garlic minced
1 tbsp dijon mustard
1 1/2 cup half and half
1/2 cup Parmesan cheese grated
1/8 tsp salt
1/8 tsp ground balck pepper
2 tbsp fresh parsley chopped
1/2 tsp cornstarch + 2 tsp. water optional

Method

Preheat oven to 400 degrees F.

400°F
Mushrooms: Melt butter in a large cast iron pan over medium heat. Sauté garlic and mushroom with salt, pepper and parsley until mushrooms are soft. Divide into 4 equal portions and set aside.
Chicken: Rinse chicken breasts in cold water and pat dry with a paper towel. Evenly season both sides of chicken breasts with salt, pepper, onion powder, and parsley. Slice a horizontal slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese in each slit. Fill each breast with an equal portion of the mushroom filling. Top the mushrooms with 1 tablespoon of parmesan cheese for each breast. Seal slits with a few toothpicks near to the opening. Heat the mushroom skillet and sear chicken until golden on both sides. Cover pan and bake from 20-22 minutes, or until completely cooked through. Transfer chicken to a plate and place the skillet back onto the stovetop.
Sauce: Fry the garlic in the leftover pan juices for about 1 minutes. Reduce heat to LOW, and add mustard and half and half. Bring to a gentle simmer and any remaining mushrooms, parmesan cheese, salt, pepper, and parsley. If mixture is too runny add cornstarch and water mixture. Add chicken back to the pan and serve.