Chicken stuffed with cheese, garlic butter and mushrooms


4 tablespoons butter
250 gm brown mushrooms, sliced
4 cloves minced garlic
2 tablespoon fresh parsley
Salt and pepper 
4 boneless, skinless chicken breasts
Salt and pepper for seasoning
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices of mozzarella cheese
1/4 cup grated fresh Parmesan cheese
Garlic and Parmesan Cream Sauce:
1 tablespoon olive oil
2 large garlic cloves, minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half-and-half or use low-fat cream or evaporated milk*
1/2 c parmesan cheese
Salt and pepper 
1/2 teaspoon cornmeal mixed with 2 teaspoons water (optional for a thicker sauce)
2 tablespoons fresh chopped parsley


Preheat the oven to 200°C or 400°F.
Melting butter in (over 12" or 30cm) ovenproof skillet over medium heat. Adding garlic and saute until fragrant (about 2 min . Adding mushrooms, salt, pepper (to your taste) and parsley. Cook, stirring occasionally, until tender. Set aside and leave to cool while preparing the chicken.
Dry the breast with a paper towel. Seasoning with salt, pepper, onion powder. Rub each piece to coat the spices evenly.

Cut a horizontal slit across the thickest part of each breast to form a pocket. Put two slices of mozzarella cheese in each chest pocket.

Divided mushroom mix into four equal portions also fill every breast with mushroom mix (leave the juices in the pan for later. If any mushrooms remain on top, don't worry, you'll use them later). Topping mushroom mixture with 1 tablespoon of Parmesan cheese for each breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while they cook.


Heat the same skillet that the mushrooms were in with the juices (the garlic butter will begin to turn brown and take on a "nutty" flavor). Add the chicken and fry it until it turns golden. Flip and sear on the other side until golden. Cover the pot and continue cooking in a preheated oven for another 20 minutes, or until fully cooked through and no longer pink.


Serve with pan jay and any remaining mushrooms over pasta, rice or steamed vegetables.
(To make the optional cream sauce, transfer chicken to a warm plate, reserving all juices in skillet.)
Saute garlic in a pan for remaining juices until fragrant (about 1 minute). Reduce heat to a simmer, and add mustard and half-and-half (or cream).
Bring to a simmer and add any remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted a little. (If the sauce is too runny to your liking, add the cornstarch/water mixture to the center of the pan and mix quickly to combine with the sauce, and it will begin to thicken immediately.)


Season with a little salt and pepper to your taste. Add the parsley and chicken back to the skillet to serve.