Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
This dish will always have a special place in my heart! I love everything about this. From the cooking process to the outcome. Oh, man, it is just too perfect! Try it now and prepare to be amazed. Have a beautiful day, friends. Enjoy!
Ingredients:
Mushrooms:
4 tbsp butter
8 oz (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tbsp fresh parsley chopped
Salt and pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
¼ c fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tbsp olive oil
2 large cloves garlic minced or finely chopped
1 tbsp Dijon mustard
1-½ c half and a half or use reduced-fat cream or evaporated milk
½ c finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
½ tsp cornstarch cornflour mixed with 2 tsp of water (OPTIONAL FOR A THICKER SAUCE)
2 tbsp fresh chopped parsley
Directions:
For the Chicken:
Prepare the oven and preheat to 400 degrees F or 200 degrees C.
Place an oven-proof skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the garlic and sauté until aromatic.
Add the mushrooms, parsley, salt, and pepper. Sauté until soft.
Remove from the heat and allow it to cool.
Meanwhile, use paper towels to pat dry the chicken breasts.
Season all sides with salt, pepper, dried parsley, and onion powder.
Slice each chicken breast from the thickest part to make a small pocket shape.
Fill each pocket with 2 slices of mozzarella cheese.
Fill each pocket with the mushroom mixture as well.
Add 1 tbsp of Parmesan cheese to each chicken breast.
Use toothpicks to seal the stuffed chicken breasts.
Place the same skillet where you sauteed the mushrooms on the stove and turn the heat to medium.
Add the chicken breasts and sear each side until they turn golden brown.
Cover the skillet, then transfer it inside the preheated oven. Cook for another 20 minutes or until done.
Serve over pasta, rice, or mixed veggies. Enjoy!
Note:
To Make the Sauce:
In the same skillet, add the garlic and sauté until aromatic.
Turn the heat to low, then add the half and half and mustard. Stir until well mixed.
Simmer, then add the rest of the mushrooms and Parmesan cheese. Stir until well blended.
Add dissolved cornstarch and stir until the texture becomes thick.
Sprinkle salt and pepper to taste.
Serve with the stuffed chicken. Enjoy!
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