4 T. butter
8 oz. fresh mushrooms, sliced
4 cloves garlic, minced
4 T. parsley, chopped
salt & pepper to taste
Step 2:
4 large chicken breasts (skinless, boneless)
1 t. onion powder (I used Nature's Seasoning. It has onion, parsley, garlic, salt & pepper inside)
1 t. parsley (I used Nature's Seasoning. It has onion, parsley, garlic, salt & pepper inside)
8 slices mozzarella cheese
1/4 c. fresh Parmesan cheese, grated
salt & pepper to taste (see above notes)
Step 3:
1 T. oil
2 large cloves garlic, minced
1 T. prepared Dijon mustard
2 T. parsley
1 1/2 c. (12 oz. can) evaporated milk
1/2 c. fresh Parmesan, grated
salt & pepper to taste
additional veggies, if desired
1/2 t. Wondra flour mixed with 2 t. water to thicken
Preheat oven to 400 degrees. Melt butter in oven proof pan over medium heat. Add garlic and saute until fragrant. Add mushrooms, salt, pepper, and parsley. Stir occasionally until soft. Set aside to cool. Prepare chicken by patting dry. Season with salt, pepper, onion powder, and parsley. Rub into each breast to evenly coat. Slit through thickest part of each breast to form a pocket. Place 2 slices of mozzarella cheese into each pocket. Divide the mushroom mixture (from step 1) into 4 equal parts and fill each breast. Leave the juices in the pan. Top mushrooms with 1 T. Parmesan cheese per breast. Seal shut with 2-3 toothpicks to keep everything in place while cooking. Heat in same pan. Sear chicken until golden on both sides. Cover and cook in oven for 20 minutes or until no longer pink. Serve with pan juices on top of pasta, rice, quinoa, mashed potatoes, or steamed vegetables. Fry garlic in leftover pan juices for about 1 minute. Reduce heat to low. Add mustard and milk. Bring to a simmer and add any additional veggies (mushrooms, onions, peppers, broccoli, etc...) & Parmesan cheese. Allow cheese to melt slightly. Add Wondra flour mixture to thicken. Season with salt and pepper. Add parsley and chicken back to pan to serve. These were so yummy! The recipe was requested by many in attendance.
I served with a garden salad and fresh fruit.
1st picture is breast with cheese and mushrooms
2nd picture is with filled breast held closed with toothpicks:
3rd picture is after chicken has been baked, just need to add the sauce:
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