Ingredients:
4 boneless, skinless chicken breasts
2 cups of sliced mushrooms
2 tablespoons of olive oil
3 cloves of garlic, minced
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1/4 cup of fresh parsley, chopped
1/4 cup of melted butter
Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- Warm up the olive oil in a large skillet over medium heat. Add the mushrooms and garlic, cooking until the mushrooms become soft and the garlic releases its aroma, around 5 minutes. Take off the heat and allow it to cool slightly.
- In a bowl, mix together the sautéed mushrooms, mozzarella, Parmesan, and parsley.
- Carefully slice a pocket into each chicken breast using a sharp knife, being cautious not to cut all the way through.
- Fill each chicken breast with the mushroom-cheese mixture, then secure the edges with toothpicks to keep everything inside.
- Place the stuffed chicken breasts in a baking dish. Brush them with the melted butter, then sprinkle with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is fully cooked and the cheese is bubbly and melted. Remember to remove the toothpicks before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: 380 kcal | Servings: 4