- 4 tablespoons butter
- 8 ounces (250 grams) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to taste
- 4 chicken breasts, skinless and boneless (I only used two and it made enough for four)
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley (Fresh is always better to me)
- 8 slices mozzarella cheese (I prefer fresh Mozzarella, so substituted)
- 1/4 cup fresh grated parmesan cheese
- 1 tablespoon olive oil
- 2 large cloves garlic minced or finely chopped (Okay so I love garlic and used 4)
- 1 tablespoon Dijon mustard
- 1-1/2 cups half and half
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE) [I do not recommend, as it made the sauce way too think]
- 2 tablespoon fresh chopped parsley
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. (I was using fresh, so put about four or five slices)
Divide the mushroom mixture into four (in my case two, but next time I would cut each in half, as they were large) equal portions and fill each breast with the mushroom mixture. Leave the juices in the pan for later. If there are any left over mushroom, you can 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’ flavor). 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. (I always check temperature to be sure it makes it to 170 degrees)
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.
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 .
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). [oh yes it did and it was way too thick to look good]
Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve. (I like to plate my food, so could not imagine serving dinner from a pan) .