Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter and sauté sliced mushrooms with garlic until golden and fragrant.
- Stir in mozzarella and parmesan cheeses with the cooked mushrooms and let cool slightly.
- Carefully cut a pocket into each chicken breast without slicing all the way through.
- Stuff each pocket with the cheesy mushroom mixture.
- Season the outside of the chicken with salt, pepper, and Italian seasoning.
- In an oven-safe skillet, heat olive oil and sear the stuffed chicken breasts on both sides until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked through.
- Let the chicken rest for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- You can substitute spinach or add sun-dried tomatoes for a variation in flavor.
- Try provolone or Swiss cheese instead of mozzarella for a different taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a covered skillet, oven, or microwave with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
