Savory Mushroom-Stuffed Chicken in Garlic Parmesan Sauce
Ingredients:
Mushrooms:
• 4 tablespoons butter
• 8 ounces brown mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
Chicken:
• 4 chicken breasts, skinless and boneless
• Salt and pepper, to season
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices mozzarella cheese
• 1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
• 1 tablespoon olive oil
• 2 large cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1-1/2 cups half and half or evaporated milk
• 1/2 cup finely grated fresh Parmesan cheese
• Salt and pepper, to taste
• 1/2 teaspoon cornstarch mixed with 2 teaspoons of water (optional for a thicker sauce)
• 2 tablespoons fresh chopped parsley
Instructions:
1. Preheat oven to 400°F.
2. In a large ovenproof pan or skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute). Add sliced mushrooms, salt, pepper, and parsley. Cook until mushrooms are soft, stirring occasionally. Set aside to cool while preparing the chicken.
3. Pat dry chicken breasts with a paper towel. Season with salt, pepper, onion powder, and dried parsley. Rub seasoning evenly over each piece.
4. Make a horizontal slit through the thickest part of each chicken breast to form a pocket. Place 2 slices of mozzarella cheese into each pocket.
5. Divide the cooled mushroom mixture into four equal portions and stuff each chicken breast pocket. Seal with toothpicks to keep the mushrooms inside.
6. In the same pan used for mushrooms, heat the pan juices. Add stuffed chicken breasts and sear until golden on both sides.
7. Cover the pan and transfer to the preheated oven. Bake for about 20 minutes or until chicken is thoroughly cooked and no longer pink.
8. Meanwhile, prepare the garlic parmesan cream sauce. In a separate saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in Dijon mustard, half and half (or evaporated milk), grated Parmesan cheese, salt, and pepper. Optionally, add cornstarch mixture for a thicker sauce. Simmer until sauce thickens slightly. Stir in chopped parsley.
9. Serve the stuffed chicken breasts drizzled with garlic parmesan cream sauce, along with any remaining mushrooms and pan juices. Enjoy this delectable dish with pasta, rice, or steamed vegetables!