Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup mushrooms, finely chopped
– 1/2 cup cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional for topping)
– Olive oil for cooking
Instructions:
1. Prepare the Filling:
– In a skillet, melt the butter over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant.
– Add the chopped mushrooms and cook until they are soft and any moisture has evaporated, about 5-7 minutes.
– Stir in the cream cheese, mozzarella cheese, thyme, parsley, salt, and pepper. Mix until well combined and remove from heat.
2. Prepare the Chicken:
– Preheat your oven to 375°F (190°C).
– Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, making sure not to cut all the way through.
3. Stuff the Chicken:
– Generously fill each chicken breast pocket with the mushroom and cheese mixture.
– If desired, secure the openings with toothpicks to hold the filling inside.
4. Sear the Chicken:
– In an oven-safe skillet, heat a drizzle of olive oil over medium-high heat.
– Add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
5. Bake the Chicken:
– If using breadcrumbs, sprinkle them on top of the chicken for added crunch.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Serve:
– Let the chicken rest for a few minutes before slicing.
– Serve warm, garnished with fresh herbs if desired.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
Enjoy!
