GARLIC BUTTER MUSHROOM STUFFED CHICKEN
Chicken stuffed with mushrooms and garlic with an optional creamy garlic parmesan sauce! ALL lovers of garlic mushrooms ... this is THE chicken recipe of your dreams!
INGREDIENTS
Mushrooms:
- Salt and pepper to taste
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 4 tablespoons of butter
- 8 ounces (250 grams) brown mushrooms, sliced
Chicken:
- 8 slices of mozzarella cheese
- Salt and pepper, to season
- 1/4 cup grated fresh Parmesan
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- 4 chicken breasts, skinless and boneless
Creamy Garlic Parmesan Sauce:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon of Dijon mustard
- Salt and pepper, to your taste
- 1 tablespoon of olive oil
- 2 large garlic cloves, chopped or finely chopped
- 1-1 / 2 half and half cups or use reduced fat cream or evaporated milk *
- 1/2 cup finely grated fresh Parmesan
- 1/2 teaspoon cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
INSTRUCTIONS
Chicken:
First, preheat the oven to 200 ° C or 400 ° F.
Then, melt butter in a large ovenproof skillet or skillet (over 12 inches or 30 cm) over medium heat. Add the garlic and sauté until fragrant (about 1 minute). Add the mushrooms, salt and pepper (to taste) and parsley. Cook, stirring occasionally, until tender. Reserve and let cool while preparing your chicken.
Dry the breasts with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat with seasoning.
Slit a slit horizontally in the thickest part of each breast to form a pocket. Place 2 slices of mozzarella in each breast pocket.
Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juice in the pan for later. If there are any mushrooms left, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of Parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
Heat the same pan the mushrooms were in with the cooking juices (the garlic butter will start to brown and take on a “nutty” flavor). Add the chicken and sear until golden brown. Flip and sear on the other side until golden brown. Cover the pot and cook in the preheated oven for another 20 minutes, or until completely cooked in the middle and no longer pink.
Serve, with the pan juices and remaining mushrooms, over pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer the chicken to a warm plate, keeping all the juices in the pan.)
Sauce:
Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce the heat to low and add the mustard and half and half (or cream).
Bring the sauce to a gentle boil and add the remaining mushrooms and Parmesan. Simmer the sauce until the Parmesan has melted slightly. (If the sauce is too runny for your liking, add the cornstarch / water mixture to the center of the pot and stir quickly to incorporate into the sauce. It will begin to thicken immediately).
Season with a little salt and pepper to taste. Add parsley and chicken to the pan to serve. Happy Cooking Time.
NOTES
* If you don't have access to half and half, make your own with 3/4 cup whole milk and 3/4 cup reduced fat cream. *
