Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz cremini mushrooms, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butterfly the chicken breasts by slicing them horizontally almost all the way through, creating a pocket.
- Step 2: In a skillet over medium heat, melt butter and olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped mushrooms and cook until softened and browned, about 5-7 minutes. Season with salt and pepper. Stir in chopped parsley.
- Step 3: Spoon the mushroom mixture evenly into the pockets of the chicken breasts.
- Step 4: Sprinkle mozzarella and Parmesan cheese over the stuffed chicken breasts.
- Step 5: Place the stuffed chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Internal temperature should reach 165°F (74°C).
- Step 6: Let rest for 5 minutes before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven until heated through, avoiding overcooking which can dry out the chicken.
- Serve this delightful dish with a side of roasted asparagus or a simple green salad for a complete and balanced meal.
- For extra flavor, consider adding a splash of white wine to the sautéing mushrooms; it will enhance their earthy notes beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American