This healthy cheesy garlic butter mushroom stuffed chicken is very delicious if you make this once you will get obsessed.
4 tbsp butter
8 ounces (250grams) brown mushrooms, sliced.
4 cloves garlic, minced.
2 tbsp fresh parsley, chopped.
Salt and pepper, to taste.
4 chicken breasts, skinless and boneless.
Salt and pepper to season.
1 tsp onion powder.
1 tsp dried parsley.
8 slices mozzarella cheese.
GARLIC PARMESAN CREAM SAUCE.
1 tbsp olive oil.
2 large garlic cloves, minced.
1 tbsp dijon mustard
1 1/2 cups evaporated milk.
1/2 cup grated fresh parmesan cheese.
Salt and pepper to taste.
1/2 cornflour mixed with 2 tsp of water (optional).
2 tbsp freshly chopped parsley.
Preheat oven to 200 C/ 400 F.
Melt your butter in a large ovenproof pan or skillet over medium heat. Add garlic and saute until fragrant (about 1 minute), add in your mushrooms, salt, pepper and parsley.
Cook while stirring occasionally until soft, set aside and allow to cool while preparing your chicken.
Pat breasts dry with a paper towel, season with salt, pepper, onion powder and dry parsley. Rub each piece to evenly coat in seasoning.
Horizontally slice a slit through the thickest part of each chicken breasts to form a pocket.
Divide the mushroom mixture into four equal portions, and fill each breast with the mushroom mixture (set aside the juices in the pan for later).
Top the mushroom mixture with 1 tbsp of parmesan cheese per chicken breast. Seal with two or three toothpicks near the opening, to keep the mushrooms inside while baking (about 15-20 minutes).
Photo Credits @foodguidelines