Chicken stuffed with cheese, garlic butter and mushrooms
Cheesy Garlic Butter Mushroom Stuffed Chicken- – This is such a great recipe. The whole family loved it
four tablespoons butter
250 gm brown mushrooms, sliced
four cloves minced garlic
° Four tablespoons of butter
°250 gm brown mushrooms, sliced
° Four cloves of minced garlic
° 2 tablespoons of chopped parsley
° salt and pepper to taste
°Four boneless, skinless chicken breasts
° salt / pepper to season
°1 teaspoon onion powder
°1 teaspoon dried parsley
° 1/4 cup grated sparkling Parmesan cheese
° Garlic-Parmesan Cream Sauce:
°1 teaspoon of olive oil
°2 large garlic cloves, minced or finely minced
°1 t of Dijon mustard
° 1-half cup 1\/2- and -1\/2-or use low-fat cream or evaporated milk*
° half c Parmesan cheese
° salt / pepper
° ½ teaspoon cornmeal mixed with 2 teaspoons water (not mandatory for a thicker sauce)
° 2 tablespoons of sparkling chopped parsley
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Melt the butter in a large frying pan (over 12 or 30 cm) over warm heat. Add garlic and fry until fragrant. Add mushrooms, salt and pepper (to your taste), and parsley. Cooking, stir occasionally, until tender. Separate and leave to cool at the same time as you prepare the chicken.
Dry chest with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to evenly coat the seasoning.
Cut a horizontal slit in the thickest part of each breast to form the pocket. Put mozzarella cheese slices in each breast pocket.
Divide the mushroom mixture into 4 equal portions and fill each breast with the mushroom mixture (keep the juices in the pan for later. If there are still any mushrooms on top, don’t worry, you can use them later). Top mushroom mixture with 1 tablespoon of Parmesan cheese for each breast. Seal with 2 or 3 toothpicks near the outlet to keep the mushrooms inside while cooking them.
Heat the same skillet as the mushrooms with their juices (the garlic butter will start to brown and take on a “nutty” flavor). Add the chicken and fry it until golden. Turn and sear on the other side until golden. Cover the pot and keep for dinner in a preheated oven for another 20 minutes, or until just cooked through and not pink.
Serve with pangay and any finished mushrooms over noodles, rice, or steamed vegetables.
(To make the optional cream sauce, switch the chicken to a baking dish, reserving all the juices in the skillet.)
In skillet, sauté garlic with final juices until fragrant (about 1 minute). Reduce heat to a boil, and load mustard and 1/2- and 1/2- and 1-1/2 (or cream).
Bring to a simmer and toss in any finished mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted a bit. (If the sauce is a bit too runny for your liking, load the cornstarch/water mixture into the middle of the pan and stir quickly to combine with the sauce, and it will start to thicken right away. )
Season with a little salt and pepper to your taste. Add the parsley and chicken from the back to the skillet to serve.