Preheat the oven to 375°F (190°C).
Carefully cut a pocket into each chicken breast, being careful not to cut all the way through. Season the chicken breasts generously with salt and pepper on both sides.
Make the Mushroom Filling:
Heat 1 tbsp of olive oil and 1 tbsp of butter in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
Add the garlic and mushrooms and sauté for another 5-7 minutes, until the mushrooms release their moisture and become tender.
Remove the pan from the heat and let it cool for a few minutes. Then, stir in the cream cheese, mozzarella, Parmesan, parsley, and thyme. Season with a little more salt and pepper to taste.
Stuff the Chicken:
Stuff each chicken breast with the mushroom and cheese mixture. You can secure the pocket with toothpicks if needed to keep the filling inside.
Cook the Chicken:
Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side, until golden brown.
Once the chicken is seared, add the chicken broth (or white wine) to the skillet and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Make the Garlic Butter Sauce:
While the chicken is baking, melt the butter in a small saucepan over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Stir in the lemon juice, if using, and season with salt and pepper to taste.
Finish the Dish:
Once the chicken is cooked through, remove it from the oven and drizzle the garlic butter sauce over the chicken breasts. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley.
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
