Mushroom & Cheese Stuffed Chicken Breasts with Creamy Sauce
Stuffed Chicken Breast
Boneless Skinless Chicken Breasts
Fresh Mozzarella Cheese
Salt & Pepper
Half & Half
freshly grated parmesan cheese
dissolved in 1/4 cup water
Fresh chopped parsley
Salt & Pepper
Preheat oven to 400 degree F
Melt Butter in oven safe skillet
Add garlic and saute about a minute. Add sliced mushrooms, parsley, salt and pepper. Saute until mushrooms are soft.
Set mushrooms aside and allow to cool while you prep chicken breasts
Wash breasts and pat dry with paper towel
Rub onion powder, salt, and pepper on each breast
Horizontally slice each breast at its thickest part. Do not slice through. Leave it attached to form a pocket.
Place 2 slices of mozzarella cheese in each pocket
Fill each breast with the sauted mushrooms and seal each breast with a couple of toothpicks.
Remove any extra mushrooms from the pan. Leave any juices in the pan.
Heat this pan and the juices and add the stuffed chicken breasts.
Sear both sides of the breasts until they are golden brown.
Cover pan and place in preheated oven for 20 minutes or until chicken is cooked through
Remove from oven and place chicken breasts on a serving dish to keep warm while you make the sauce
Heat pan with chicken juices on stove
Saute the garlic until fragrant
Add Half & Half
Bring to a simmer and add grated parmesan cheese and any remaining mushrooms
Simmer until cheese has melted
Slowly stir in dissolved corn starch to thicken
Salt and pepper to taste
Either add chicken back into this pan or pour sauce over chicken to serve
Serve with a side of your choice of pasta