Cheesy Garlic Butter Mushroom Stuffed Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mushrooms:
4 tablespoons butter
8 ounces brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt, to taste
Pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt, to season
Pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
¼ cup Parmesan cheese, freshly grated
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large garlic cloves, finely grated or minced
1 tablespoon Dijon mustard
1½ cups half and half (or reduced-fat cream or evaporated milk)
½ cup Parmesan cheese, finely grated
Salt, to taste
Pepper, to taste
½ teaspoon cornstarch (optional, mixed with 2 teaspoons of water for a thicker sauce)
2 tablespoons fresh parsley, chopped
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Directions: |
Directions:Mushroom Filling:
Heat the butter in a large skillet over medium heat. Toss in the sliced mushrooms and cook until they release their juices and begin to brown, approximately 5-7 minutes.
Stir in the minced garlic and sauté for an additional 1-2 minutes until aromatic.
Stir in the chopped parsley, and season with salt and pepper to taste. Remove from heat and set aside.
Chicken:
Preheat your oven to 375°. Season the chicken breasts with salt, pepper, onion powder, and dried parsley on both sides.
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each pocket with the cooked mushroom mixture and place 2 slices of mozzarella cheese inside each breast. Secure with toothpicks if necessary.
Heat a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
Garlic Parmesan Cream Sauce:
In the same skillet, add the olive oil and minced garlic. Cook for about one minute until the scent is noticeable.
Stir in the Dijon mustard and cook for another minute.
Pour in the half and half, bring to a simmer, and then reduce the heat to low.
Stir in the grated Parmesan cheese and let the sauce simmer until it thickens slightly, about 2-3 minutes.
Season with salt and pepper to taste. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another minute until thickened.
Stir in the chopped parsley.
Bake the Chicken:
Return the stuffed chicken breasts to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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