Cheesy Garlic Butter Mushroom Stuffed Chicken


°four tablespoons butter
°250 gm brown mushrooms, sliced
°four cloves minced garlic
°2 tablespoons chopped parsley
°Salt and pepper to taste
+Chicken :
°four boneless, skinless chicken breasts
°Salt / pepper for season
°1 tsp onion powder
°1 tsp dried parsley
°1/4 cup grated sparkling Parmesan cheese
°Garlic & Parmesan Cream Sauce:
°1 tsp olive oil
°2 massive garlic cloves, minced or finely chopped
°1 tablespoon Dijon mustard
°1-half cups 1/2-and-1/2 or use low-fats cream or evaporated milk*
°half c  parmesan cheese
°Salt / pepper 
°half teaspoon cornmeal blended with 2 teaspoons water (non-obligatory for a thicker sauce)
°2 tablespoons sparkling chopped parsley
*Directions :
+Chicken :
Preheat oven 200°C or 400°F.
Melting butter in  massive (over 12″ or 30 cm) ovenproof skillet on warmth. Adding garlic & sauté till fragrant . Add mushrooms, salt, pepper (in your taste) and parsley. Cook, stirring occasionally, till tender. Set apart and depart to chill at the same time as making ready the chicken .
Dried breast with paper towel. Seasoning with salt, pepper, onion powder & dried parsley. Rub every piece to coat the spices evenly.
Cut a horizontal slit throughout the thickest a part of every breast to shape a pocket. Put  slices of mozzarella cheese in every chest pocket.
Divide the mushroom combination into 4 same quantities and fill every breast with the mushroom combination (depart the juices withinside the pan for later. If any mushrooms continue to be on top, do not worry, you may use them later). Top the mushroom combination with 1 tablespoon of Parmesan cheese for every breast. Seal with  or 3 toothpicks close to the outlet to preserve the mushrooms internal at the same time as they cook.
Heat the identical skillet that the mushrooms had been in with the juices (the garlic butter will start to show brown and tackle a “nutty” flavor). Add the hen and fry it till it turns golden. Flip and sear on the opposite aspect till golden. Cover the pot and hold to prepare dinner dinner in a preheated oven for any other 20 minutes, or till absolutely cooked via and not pink.
Serve with pan jay and any ultimate mushrooms over pasta, rice or steamed vegetables.
(To make the optional cream sauce, switch hen to a heat plate, booking all juices in skillet.)
Saute garlic in a pan with ultimate juices till fragrant (approximately 1 minute). Reduce warmth to a simmer, and upload mustard and 1/2-and-1/2 (or cream).
Bring to a simmer and upload any ultimate mushrooms and Parmesan cheese. Allow the sauce to simmer till the Parmesan cheese has melted a bit. (If the sauce is just too runny in your liking, upload the cornstarch/water combination to the middle of the pan and blend fast to mix with the sauce, and it’ll start to thicken immediately.   )
Season with a bit salt and pepper in your taste. Add the parsley and hen lower back to the skillet to serve.
Enjoy !

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