Ingredients
For the Chicken and Stuffing:
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (optional)
For the Garlic Butter Sauce:
4 tablespoons butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the Chicken Breasts:
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Make the Mushroom Stuffing:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the sliced mushrooms and cook until they are golden brown and tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Remove the skillet from heat and let the mixture cool slightly.
Once cooled, mix in the shredded mozzarella and grated Parmesan cheese. Season with salt and pepper to taste.
Stuff the Chicken Breasts:
Spoon the mushroom and cheese mixture into the pockets of each chicken breast.Use toothpicks to secure the openings, if necessary.
Cook the Chicken:
In the same skillet, melt 4 tablespoons of butter over medium heat.
Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the chicken broth and bring the mixture to a simmer.
Stir in the heavy cream, salt, and pepper.
Place the stuffed chicken breasts in the skillet and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked
through and the internal temperature reaches 165°F (74°C).
Serve:
Remove the chicken from the oven and let it rest for a few minutes before serving.
Garnish with chopped fresh parsley, if desired.
Serve the chicken with the garlic butter sauce and enjoy!
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