Cheesy Garlic Butter Mushroom Stuffed Chicken

Ingredients

Mushrooms:

• 1/4 cup salted butter
• 8 ounces baby bella mushrooms sliced
• 1 1/2 Tbsp. minced garlic
• 2 Tbsp. fresh parsley chopped
• salt and pepper to taste

Chicken:

• 4 skinless boneless chicken breasts
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 tsp. onion powder
• 1 tsp. dried parsley
• 8 slices mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Garlic Parmesan Cream Sauce:

• 1 Tbsp. light virgin olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. Dijon mustard
• 1 1/2 cups half and half
• 1/2 cup grated Parmesan cheese
• 1/8 tsp. salt
• 1/8 tsp. ground balck pepper
• 2 Tbsp. fresh parsley chopped
• 1/2 tsp. cornstarch + 2 tsp. water optional

Instructions

1. Preheat oven to 400 degrees F.
2. Mushrooms: Melt butter in a large cast iron pan over medium heat. Sauté garlic and mushroom with salt, pepper and parsley until mushrooms are soft. Divide into 4 equal portions and set aside.
3. Chicken: Rinse chicken breasts in cold water and pat dry with a paper towel. Evenly season both sides of chicken breasts with salt, pepper, onion powder, and parsley. Slice a horizontal slit through the thickest part of each breast to form a pocket. Place 2 slices of cheese in each slit. Fill each breast with an equal portion of the mushroom filling. Top the mushrooms with 1 tablespoon of parmesan cheese for each breast. Seal slits with a few toothpicks near to the opening. Heat the mushroom skillet and sear chicken until golden on both sides. Cover pan and bake from 20-22 minutes, or until completely cooked through. Transfer chicken to a plate and place the skillet back onto the stovetop.
4. Sauce: Fry the garlic in the leftover pan juices for about 1 minutes. Reduce heat to LOW, and add mustard and half and half. Bring to a gentle simmer and any remaining mushrooms, parmesan cheese, salt, pepper, and parsley. If mixture is too runny add cornstarch and water mixture. Add chicken back to the pan and serve.