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. 1Melt the salted butter in a large skillet over medium heat. Add the minced fresh garlic and sauté for about 1 minute until fragrant. Add the cremini mushrooms, season with salt and pepper, and stir in the fresh parsley. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are soft and release their liquid. Transfer to a bowl and cool for 5 minutes.
2. 2Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, and onion powder. Horizontally slice a pocket into the thickest part of each breast, being careful not to cut all the way through. Stuff each pocket with 2 slices of part-skim mozzarella, then divide the cooled mushroom mixture equally among the four breasts. Top each with 1 tablespoon of grated parmesan and secure the openings with 2–3 toothpicks.
3. 3Return the same skillet (with remaining pan juices) to medium-high heat. Once the butter begins to brown and smell nutty, place the stuffed chicken breasts in the pan and sear for 4–5 minutes over medium-high heat until golden brown on the bottom. Flip and sear the other side for 3–4 minutes until golden brown.
4. 4Reduce heat to medium-low, cover the skillet, and continue cooking for 18–22 minutes until the internal temperature reaches 165°F and no pink remains in the thickest part.
5. 5Transfer the cooked chicken to a warm plate. Add the minced fresh garlic to the pan juices and cook for about 1 minute over medium heat until fragrant. Stir in the dijon mustard and half and half, then bring to a gentle simmer over low heat for 2–3 minutes, stirring occasionally.
6. 6Add any remaining mushrooms and grated parmesan to the sauce and simmer for 2–3 minutes until the cheese melts slightly. If the sauce is too thin, mix cornstarch with 1 tablespoon water and stir quickly into the center of the pan until it thickens immediately. Season with salt and pepper, then stir in the fresh parsley.
7. 7Return the chicken to the pan to coat with sauce, then divide evenly into 4 airtight containers while hot. Pour any remaining sauce over the chicken in each container.
8. 8Serve over pasta, rice, or steamed vegetables. Refrigerate for up to 4 days or freeze for up to 3 months.