GARLIC BUTTER MUSHROOM STUFFED CHICKEN

PREP: 10 mins | COOK: 30 mins | TOTAL: 40 mins | SERVES: 4

A treat for all mushrooms lovers, this incredible Garlic Butter Mushroom Stuffed Chicken is your recipe dream! Easy, quick, and super scrumptious! Serve with Creamy Garlic Parmesan Sauce for extra goodness.

INGREDIENTS

Mushrooms:

4 tbsp butter

8 oz (250g) 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

1/4 c fresh grated parmesan cheese

Garlic Parmesan Cream Sauce:

1 tbsp olive oil

2 large cloves of garlic minced or finely chopped

1 tbsp Dijon mustard

1-1/2 c half and a half or use reduced-fat cream or evaporated milk*

1/2 c finely grated fresh Parmesan cheese

Salt and pepper, to your tastes

1/2 tsp cornstarch cornflour mixed with 2 tsp of water (OPTIONAL FOR A THICKER SAUCE)

2 tbsp fresh chopped parsley

HOW TO MAKE GARLIC BUTTER MUSHROOM STUFFED CHICKEN

Chicken:

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: In a large 12-inch or 30 cm oven proof pan or skillet, melt the butter over medium heat. Once the butter has melted, add the garlic to the skillet and saute for about a minute until fragrant. Add the mushrooms and season with salt and pepper, then parsley. Cook further, stirring occasionally until tender. When done, set it aside and let it cool.

Step 3: Using a paper towel, pat the breasts dry. Then, season the breasts with salt, pepper, onion powder, and dried parsley. And rub to evenly coat the breasts with the seasoning.

Step 4: Through the thickest part of the breasts, horizontally slice a slit to make a pocket. Into each breast pocket, place 2 slices of mozzarella.

Step 5: Into four equal portions, split the mushroom mixture. Fill the breasts with it but reserve the juices in the pan for later use. Top each mushroom mixture with a tbsp parmesan cheese. Using two or three toothpicks, seal the opening to keep the filling in tack while cooking.

Step 6: Use the same pan to cook the chicken. Heat the pan with the juices in it, add the chicken and sear until golden. Turn the chicken on the other side and sear until golden.

Step 7: Cover the pan and place it inside the preheated oven. Bake for about 20 minutes or until the breasts are no longer pink and cooked through in the middle.

Step 8: When done, remove from the oven. Serve the stuffed chicken over pasts, rice, or steamed vegetables with the pan juices and the rest of the mushrooms.

Sauce:

Step 1: Make the optional cream sauce. Remove the chicken from the and onto a warm plate. Keep all the juices in the pan.

Step 2: In the leftover pan juices, fry the garlic for about a minute. Adjust the heat to low, add in the mustard, and half-and-half or cream.

Step 3: Gently simmer the sauce. Add in any remaining mushrooms and parmesan cheese. Simmer further until the cheese has melted a bit. If the sauce becomes too runny, add cornstarch/water mixture in the centre of the pan, briskly whisk to thicken the sauce quickly.

Step 4: Season according to taste. Then, place the parsley and the chicken back into the pan.

Step 5: Serve and enjoy!

NOTE:

If half-and-half is not available, just combine 3/4 cup full-fat milk and 3/4 cup reduced-fat cream.

NUTRITION FACTS: