Fun Food Friday

Cheesy Garlic Butter Mushroom Stuffed Chicken

At first glance, the instructions may seem lengthy and time consuming, but in just 40 minutes you can recreate Karina's Cheesy Garlic Butter Mushroom Stuffed Chicken and it'll be worth every minute. Stuffed chicken breast is exactly what it sounds like, chicken stuffed with a delicious, flavorful filling. In this case you'll be creating a tasty garlic parmesan cream sauce (thankfully the garlic doesn't overpower the dish and everything blends perfectly) and stuffing the chicken breasts with an unbelievable mushroom mixture. Not only does it look like a dish from a 5-star restaurant, it tastes like one too. This stuffed chicken dish is also friendly with all kinds of sides. like rice, mashed potatoes, salad, pasta, vegetables and so much more. What better way to enjoy chicken breasts than this?

Here's what you'll need:

For The Mushrooms:

• 4 tablespoons of butter

• 8 ounces (250 grams) of brown mushrooms, sliced

• 4 cloves of garlic, minced

• 2 tablespoons of fresh parsley, chopped

• salt and pepper, to taste

For The Chicken:

• 4 chicken breasts, skinless and boneless

• salt and pepper, to season

• 1 tablespoon of onion powder

• 1 tablespoon of dried parsley

• 8 slices of mozzarella cheese

• 1/4 cup of fresh grated parmesan cheese

For The Garlic Parmesan Cream Sauce:

• 1 tablespoon of Olive Oil

• 2 large cloves of garlic, minced or finely chopped

• 1 tablespoon of Dijon mustard

• 1 1/2 cups of half and half, or use reduced fat cream or evaporated milk

• 1/2 cup of finely grated fresh Parmesan cheese

• Salt and pepper, to your taste

• 1/2 teaspoon of cornstarch cornflower mixed with 2 tablespoons of water, optional for a thicker sauce

Ready? Set. Go!

For The Chicken:

1. Pre-heat the oven to 200°C or 400°F

2. Melt the butter in a larger, over 12 inch or 30cm, oven proof pan or skillet over medium heat

3. Add garlic and sauté until fragrant, for about 1 minute

4. Add in mushrooms, salt and pepper, to your taste

5. Cook while stirring occasionally, until soft

6. Set aside and allow to cool while preparing the chicken

7. Pat chicken breasts dry with a paper towel

8. Season with salt, pepper, onion powder and dried parsley

• Rub each piece to evenly coat in seasoning

9. Horizontally slice a slit through the thickest part of each chicken breast to form a pocket

• Place 2 slices of mozzarella into each chicken breast pocket

10. Divide the mushroom mixture into four equal portions and fill each chicken breast with mushroom mixture

• Leave the juices in the pan for later

• If there are any mushrooms left over, don't stress it. you'll need to use them later

11. Top the mushroom mixture with 1 tablespoon of parmesan cheese per chicken breast

12. Seal with 2 or 3 toothpicks near the opening to keep the mushrooms inside while cooking

13. Heat the same pan the mushrooms were in, along with the pan juices

• The garlic butter will start to brown and take on a 'nutty' flavor*

14. Add the chicken and sear until golden, flip and sear on the other side until golden

• Cover the pan and continue cooking in pre-heated oven for 20 minutes or until completely cooked through the middle and no longer pink*

15. Serve with pan juices and any remaining mushrooms, on top of pasts, rice or steamed vegetables

16. Enjoy :)

Side Notes from Karina:

1. To make the optional cream sauce, transfer chicken to a warm plate, keeping all the juices in the

pan!!!

** If you don't have access to half and half, you can make your own with 3/4 cup full fat milk and 3/4 cup reduced fat cream.*

For The Garlic Parmesan Cheese Sauce:

1. Fry the garlic in the leftover pan juices until fragrant, for about 1 minute

2. Reduce heat to low heat and add the mustard and half and half, or cream

3. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese

4. Allow the sauce to simmer until the parmesan cheese has melted slightly

**If the sauce is too runny for your liking, add the cornstarch/water mixture into the center on the pan and mix through quickly to combine in sauce, it will begin to thicken immediately*

5. Season with a little salt and pepper to your taste

6. Add in the parsley and place the chicken back into the pan to serve

7. Enjoy :)

---

Source(s)

1. Karina. "Cheesy Garlic Butter Mushroom Stuffed Chicken." Café Delites, 2020, https://cafedelites.com/cheesy-garlic0butter-mushroom-stuffed-chicken/