Step-by-Step Guide to Make Award-winning Garlic Butter Mushroom Stuffed Chicken

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The ingredients needed to make Garlic Butter Mushroom Stuffed Chicken:

1. Prepare Chicken:
2. Make ready 4 boneless, skinless, chicken breast
3. Get to taste Salt & Pepper
4. Take 1 tsp onion powder
5. Get 1 tsp dried parsley
6. Get 8 slices mozzarella cheese
7. Take 1/4 cup fresh grated parmesan cheese
8. Take Mushrooms:
9. Take 4 tbsp butter
10. Make ready 8 oz mushrooms, sliced
11. Get 4 cloves garlic, minced
12. Get to taste salt & pepper
13. Prepare Garlic Parmesan Cream Sauce:
14. Prepare 1 tbsp olive oil
15. Take 2 large cloves garlic finely chopped
16. Prepare 1 tbsp Dijon mustard
17. Take 1-1/2 cups half & half
18. Make ready to taste salt and pepper
19. Take 1/2 tsp cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
20. Make ready 2 tbsp fresh chopped parsley

Simple perfection: Roasted Mushrooms with garlic butter Garlic Butter Roasted Mushrooms. Mushrooms are one of my all time favourite vegetables. From something as simple as Juicy Baked Chicken Breasts* to crispy pan seared fish fillets, a big juicy steak, garlic prawns or some pork chops. These stuffed mushrooms are best made on the same day you plan on serving them as they're best fresh.

Steps to make Garlic Butter Mushroom Stuffed Chicken:

1. Preheat over 400. Melt butter medium high, in a large over 12 inches oven proof pan or skillet. Add garlic and sauce' about 1 minute. Add in mushrooms, salt, pepper, and parsley. Cook until soft, then set aside.
2. Pat breast dry with paper towel and I like to slight tenderize before slicing a slit through the thickest part of each breast, placing 2 slices of mozzarella into each breast pocket. Fill each breast with the mushroom mixture, if any left over you will use them later. Top the mushroom mixture with 1 tbsp of parmesan cheese per breast. Seal with 2 to 3 toothpicks near the opening to keep the mushrooms inside while cooking.
3. Heat the same pan the mushrooms were in along with the pan juices ( the garlic butter with take on a nutty flavor. Add the chicken and sear until golden, flip and sear on other side until golden. Cover pan and continue cooking in preheated over for a further 20 minutes or until completely cooked through the middle no pink. There are those Corn Whipped Potatoes again, my boys love them. You can also serve on rice, pasta or fresh vegtables!
4. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in pan. Fry the garlic in the left over pan juices about 1 minute. Reduce heat to low and add mustard and half and half.
5. 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 you add the cornstarch/water mixture into the centre in the pan and mix fast to combine into the sauce. It will begin to thicken immediately, season salt & pepper to your taste and then add in the parsley and chicken back into the pan to serve.

From something as simple as Juicy Baked Chicken Breasts* to crispy pan seared fish fillets, a big juicy steak, garlic prawns or some pork chops. These stuffed mushrooms are best made on the same day you plan on serving them as they're best fresh. Remove from the oven and generously fill each mushroom with the mix, dot with butter and finish Top tip for making Garlic and cheese stuffed mushrooms. If you're not a fan of Portobello. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.

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