Cheesy Garlic Butter Mushroom Stuffed Chicken with Creamy Garlic Parmesan Sauce

Tonight's dinner was absolutely delish.

First, melt 4 tbsp butter in a pan, add minced garlic. Let cook until light brown and then add sliced mushroom and chopped fresh parsley. When the mushroom starts to turn brown, sieve them up and set aside. Leave the sauce in the pan.

While the mushroom is cooking, I prepared the chicken. Season 4 boneless and skinless chicken breast with chopped fresh parsley, onion powder and pepper. Horizontally slice a slit through the thickest part of each breast to form a pocket.

 Place 2 slice of mozzarella (about 1cm thick) into each breast pocket. Stuff mushroom and parmesan cheese in the pocket, on top of the mozzarella. Seal with two toothpicks near the opening to keep the stuffing inside while cooking.

Preheat the oven to 400F.

Heat the pan with the mushroom sauce in it and add the chicken and sear until golden brown. Flip and sear the other side until golden. Continue cooking in the oven until meat is cooked and not pink inside.

While chicken is cooking in the oven, it's time to make the creamy sauce. I did not have heavy cream so I substitute it with almond milk ( the only type of milk I have in my fridge). I keep the same pan heated For the sauce, I fry 1tbsp garlic in the remaining sauce from the beginning with 1 tbsp butter, when garlic is slightly brown, add 1/4 cup parmesan cheese and almond milk. Cook the mixture under low fire.

Bonus: I add the juice from baked chicken into the sauce and cook it a little more so that it thickens.


Original recipe here!