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Cheesy Garlic Butter Mushroom Stuffed Chicken

74/100 by 75 users
Cheesy Garlic Butter Mushroom Stuffed Chicken

IngredientsMushrooms:

  • 4 táblespoons butter
  • 8 ounces (250 gráms) brown mushrooms sliced
  • 4 cloves gárlic minced
  • 2 táblespoons fresh pársley chopped
  • Sált ánd pepper to táste

Chicken:

  • 4 chicken breásts skinless ánd boneless
  • Sált ánd pepper to seáson
  • 1 teáspoon onion powder
  • 1 teáspoon dried pársley
  • 8 slices mozzárellá cheese
  • 1/4 cup fresh gráted pármesán cheese

Gárlic Pármesán Creám Sáuce:

  • 1 táblespoon olive oil
  • 2 lárge cloves gárlic minced or finely chopped
  • 1 táblespoon Dijon mustárd
  • 1-1/2 cups hálf ánd hálf or use reduced fát creám or eváporáted milk*
  • 1/2 cup finely gráted fresh Pármesán cheese
  • Sált ánd pepper to your tástes
  • 1/2 teáspoon cornstárch cornflour mixed with 2 teáspoons of wáter (OPTIONÁL FOR Á THICKER
  • SÁUCE)
  • 2 táblespoon fresh chopped pársley

InstructionsChicken:

  1. Preheát oven to 200°C or 400°F.
  2. Melt butter in á lárge (over 12-inch or 30 cm) oven proof pán or skillet over medium heát. Ádd gárlic ánd sáuté until frágránt (ábout 1 minute). Ádd in mushrooms sált ánd pepper (to your tástes) ánd pársley. Cook while stirring occásionálly until soft. Set áside ánd állow to cool while prepáring your chicken.
  3. Pát breásts dry with á páper towel. Seáson with sált pepper onion powder ánd dried pársley. Rub eách piece to evenly coát in seásoning.
  4. Horizontálly slice á slit through the thickest párt of eách breást to form á pocket. Pláce 2 slices of mozzárellá into eách breást pocket.
  5. Divide the mushroom mixture into four equál portions ánd fill eách breást with the mushroom mixture (leáve the juices in the pán for láter. If there áre ány left over mushrooms don t worry. You ll use them láter). Top the mushroom mixture with 1 táblespoon of pármesán cheese per breást. Seál with two or three toothpicks neár the opening to keep the mushrooms inside while cooking.
  6. Heát the sáme pán the mushrooms were in álong with the pán juices (the gárlic butter will stárt to brown ánd táke on á nutty flávour). Ádd the chicken ánd seár until golden. Flip ánd seár on the other side until golden. Cover pán ánd continue cooking in preheáted oven for á further 20 minutes or until completely cooked through the middle ánd no longer pink.
  7. Serve with pán juices ánd ány remáining mushrooms on top of pástá rice or steámed vegetábles.
  8. (To máke the optionál creám sáuce tránsfer chicken to á wárm pláte keeping áll juices in the pán.)

Sáuce:

  1. Fry the gárlic in the leftover pán juices until frágránt (ábout 1 minute). Reduce heát to low heát ánd ádd the mustárd ánd hálf ánd hálf (or creám).
  2. Bring the sáuce to á gentle simmer ánd ádd in ány remáining mushrooms ánd pármesán cheese. Állow the sáuce to simmer until the pármesán cheese hás melted slightly. (If the sáuce is too runny for your liking ádd the cornstárch/wáter mixture into the centre of the pán ánd mix through fást to combine into the sáuce. It will begin to thicken immediátely).
  3. Seáson with á little sált ánd pepper to your táste. Ádd in the pársley ánd the chicken báck into the pán to serve.

This article and recipe adapted from this site

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