Description
This recipe tucks a savory blend of sautéed mushrooms, garlic, and mozzarella into chicken pockets before searing in olive oil and baking until the cheese is melty and the chicken is golden.
Ingredients
- 4 chicken breasts
- 1 cup finely chopped mushrooms
- 2 cloves minced garlic
- 2 tablespoons melted butter
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat melt the butter and sauté the mushrooms and garlic until tender.
- Remove from heat and stir in the mozzarella cheese, parsley, thyme, salt, and pepper.
- Cut a pocket into each chicken breast and stuff with the mushroom and cheese mixture, securing with toothpicks if necessary.
- Heat olive oil in an ovenproof skillet over medium-high heat and brown the chicken on both sides.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, let rest for 5 minutes, then remove toothpicks and serve.
Notes
- You can prepare the mushroom filling a day ahead to save time.
- Ensure the chicken is fully cooked by checking the internal temperature.
- Substitute mozzarella with cheddar or Swiss cheese for different flavors.
- Leftovers can be stored in the refrigerator for up to 3 days.