CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN

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For the Garlic Butter Sauce:

  • 1/2 cup (115g) butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon fresh thyme leaves (optional)
  • 1 tablespoon lemon juice
  • 1/2 cup chicken broth

For the Cheese:

  • 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)

Instructions:

Preparing the Chicken:

  1. Preheat your oven to 375°F (190°C).
  2. Butterfly the chicken breasts: Slice through the side of each breast to create a pocket, being careful not to cut all the way through.
  3. Season the chicken with salt, pepper, and paprika. Set aside.

Making the Mushroom Mixture:

  1. Melt the butter in a large skillet over medium heat.
  2. Add the mushrooms and cook until they are soft and browned, about 5 minutes.
  3. Add the garlic to the mushrooms, cooking for another minute until fragrant. Season with salt and pepper.
  4. Mix in the parsley, then remove from heat and let cool slightly.

Stuffing the Chicken:

  1. Divide the mushroom mixture among the chicken breasts, spooning it into each pocket.
  2. Add the shredded cheese on top of the mushroom mixture in each chicken breast.
  3. Secure the pockets with toothpicks to prevent the stuffing from falling out during cooking.

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