Cheesy Garlic Butter Mushroom Stuffed Chicken

By Cafe Delites · 50 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F).
2. Melt the butter in a large (over 12-inch / 30 cm) ovenproof pan or skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms, salt, pepper and parsley, and cook, stirring now and then, until soft. Set aside to cool while you prepare the chicken.
3. Pat the chicken breasts dry. Season them with salt, pepper, onion powder and dried parsley, rubbing to coat evenly.
4. Cut a horizontal slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella inside each pocket.
5. Divide the mushroom mixture into four equal portions and stuff each breast. Keep the pan juices for later. Top each with 1 tbsp parmesan and secure the opening with two or three toothpicks.
6. Heat the same pan with the pan juices until the butter browns slightly. Add the chicken and sear until golden, then flip and sear the other side.
7. Cover the pan and bake for a further 20 minutes, or until the chicken is cooked through in the middle and no longer pink.
8. For the sauce (optional): transfer the chicken to a warm plate and keep the juices in the pan. Fry the garlic in the juices for about 1 minute, then lower the heat and stir in the mustard and half and half.
9. Bring to a gentle simmer, add any remaining mushrooms and the parmesan, and simmer until the parmesan has slightly melted. If too runny, stir in the cornstarch and water mixture and it will thicken quickly.
10. Season the sauce to taste, stir in the parsley, and return the chicken to the pan to serve.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicCheeseMushroomParmesan cheeseChicken breastMozzarella cheeseHalf & half