CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN RECIPE
Provided by dhoffmanlatter
Number Of Ingredients 21
Steps:
- Preheat oven to 200°C or 400°F. Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken. Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink. Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables. (To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.) Sauce: Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve
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Fufaa Yaaddessaa
[email protected]I've made this recipe several times, and it always turns out great. It's a family favorite!
Md polas
[email protected]I'm not a big fan of mushrooms, but I still enjoyed this recipe. The cheese and garlic butter sauce was amazing.
Champika Dilhani
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
Pooja Pun magar
[email protected]I made this recipe for a dinner party, and it was a huge hit! Everyone loved it.
Kemiah Taylor
[email protected]This is the best stuffed chicken recipe I've ever tried! The chicken was so moist and flavorful, and the stuffing was to die for.
Reach Globe
[email protected]Overall, I thought this recipe was pretty good. I would definitely make it again, but I might make a few changes to the stuffing.
Memcy Senivula
[email protected]I found the recipe to be a bit too complicated. I think it could be simplified without sacrificing any of the flavor.
Prashnaljeet Jaiswal
[email protected]The chicken was a bit dry, but the stuffing was delicious.
Cole Spring
[email protected]I'm so glad I tried this recipe. It's now one of my favorites!
Slindokuhle Sukoluhle
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ahiaver Prosper
[email protected]I followed the recipe exactly, and the chicken turned out perfectly. The stuffing was so flavorful, and the chicken was cooked to perfection. My family loved it!
Bass Life
[email protected]This cheesy garlic butter mushroom stuffed chicken recipe is an absolute delight! The chicken was juicy and tender, while the stuffing was bursting with flavor. I especially loved the combination of cheese, garlic, and mushrooms.