Garlic Butter Mushroom Stuffed Chicken

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  Butter(60g)
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  Mushrooms, Cremini(227g)
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  Garlic(240g)
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  Parsley, Fresh(30g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Chicken Breast, Boneless Skinless

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

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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Onion powder(5g)
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  1 teaspoon dried parsley
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  Mozzarella Cheese

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

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  Parmesan Cheese(60g)

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

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  Olive oil(15g)

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

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  Garlic(120g)
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  Mustard, Dijon(15g)

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

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  Half and half cream(120g)
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  Parmesan Cheese(120g)

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

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  1 pinch salt (to your tastes)
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  1 pinch pepper (to your tastes)
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  Cornstarch(3g)
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  Parsley, Fresh(30g)

Instructions

1. 1Preheat oven to 200°C or 400°F.
2. 2Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing your chicken.
3. 3Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat in seasoning. 
4. 4Horizontally slice a slit through the thickest part of each breast to form a pocket. Place 2 slices of mozzarella into each breast pocket. 
5. 5Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
6. 6Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
7. 7Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
8. 8(To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.)
9. 9Fry the garlic in the leftover pan juices until fragrant (about 1 minute). Reduce heat to low heat, and add the mustard and half and half (or cream). 
10. 10Bring 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 your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
11. 11Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.