Garlic Butter Mushroom Stuffed Chicken

• •
  4 tbsp Butter
• •
  8 oz Mushrooms, Cremini
• •
  1 1 pinch salt (to taste)
• •
  1 1 pinch pepper (to taste)
• •
  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 1 pinch salt (to season)
• •
  1 1 pinch pepper (to season)
• •
  1 tsp Onion powder
• •
  1 tsp 1 teaspoon dried parsley
• •
  8 Mozzarella Cheese(224g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

• •
  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 Garlic(6g)
• •
  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 cup Half and half cream
• •
  1 1 pinch salt (to your tastes)
• •
  1 1 pinch pepper (to your tastes)
• •
  0.5 tsp Cornstarch
• •
  2 tbsp Parsley, Fresh

Instructions

1. 1Melt 4 tablespoons butter in a large oven-safe skillet over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant. Add 8 ounces sliced brown mushrooms, season with salt and pepper, and cook 6–8 minutes, stirring occasionally, until mushrooms are soft and have released their liquid. Stir in 2 tablespoons chopped fresh parsley, then transfer the mixture to a bowl and let cool for 5 minutes.
2. 2Preheat the oven to 375°F. Pat the 4 chicken breasts dry. Season both sides evenly with salt, pepper, onion powder, and dried parsley. Cut a deep horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
3. 3Stuff each pocket with 2 slices mozzarella cheese, then divide the cooled mushroom mixture equally among the four breasts. Top the filling with 1 tablespoon grated parmesan per breast. Secure each opening with 2–3 toothpicks.
4. 4Return the same skillet to medium-high heat and add 1 tablespoon olive oil. Once shimmering, place the stuffed chicken breasts in the pan and sear for 4–5 minutes until deep golden brown on the bottom. Flip and sear the other side for 3–4 minutes until golden.
5. 5Transfer the skillet to the oven and bake for 18–22 minutes until the internal temperature reaches 165°F and no pink remains in the thickest part. Remove the chicken to a warm plate and tent loosely with foil. Remove toothpicks.
6. 6Return the skillet to medium heat. Add 2 cloves minced garlic to the pan drippings and cook for 1 minute until fragrant. Stir in 1 tablespoon Dijon mustard and 1½ cups half and half. Bring to a gentle simmer and cook 2–3 minutes, stirring frequently.
7. 7Add ½ cup finely grated parmesan and stir until melted and the sauce coats a spoon, about 2–3 minutes. If a thicker consistency is desired, stir in the cornstarch slurry and cook for 1 minute until the sauce tightens. Season with salt and pepper, then stir in 2 tablespoons chopped fresh parsley.
8. 8Divide the stuffed chicken breasts evenly into 4 meal-prep containers and spoon the garlic parmesan cream sauce over each portion. Refrigerate for up to 4 days.