Ingredients
4tbspbutter
8ozbrown mushrooms,sliced
4garlic cloves,minced
2tbspfresh parsley,chopped
salt and pepper,to taste
4chicken breasts,skinless, boneless
salt and pepper,to season
1tsponion powder
1tspdried parsley
8mozzarella cheese slices
¼cupparmesan cheese,freshly grated
1tbspolive oil
2large garlic cloves,minced or finely chopped
1tbspdijon mustard
1cupshalf and half,or reduced fat cream, or evaporated milk
½cupfresh parmesan cheese,finely grated
salt and pepper,to taste
½tspcornstarch,(mixed with 2 tsp of water), optional for thicker sauce
2tbspfresh parsley,chopped
Preparation
Preheat the oven to 400 degrees F.
Melt the butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add in the mushrooms, salt and pepper and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing chicken.
Pat the breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture.
Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with 2 or 3 toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in along with the pan juices. Add the chicken and sear until golden, then flip and sear on the other side until golden.
Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. Enjoy!
Transfer chicken to a warm plate, keeping all juices in the pan.
Fry the garlic in the leftover pan juices for about 1 minute until fragrant. Reduce heat to low heat, and add the mustard and half and half.
Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly.
If the sauce is too runny, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately.
Season with a little salt and pepper to taste. Add in the parsley and the chicken back into the pan to serve.
Serve, and enjoy!
