Ingredients:
4 boneless, skinless chicken breasts
1 cup mushrooms, finely chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
2 tbsp butter
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
½ cup breadcrumbs (optional, for topping)
Olive oil, for cooking
Instructions:
Prepare the Filling:
Melt the butter in a skillet over medium heat.
Add minced garlic and sauté for 1 minute, until fragrant.
Stir in chopped mushrooms and cook for 5-7 minutes, until softened and moisture has evaporated.
Add cream cheese, mozzarella, thyme, parsley, salt, and pepper. Mix well, then remove from heat.
Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Use a sharp knife to cut a pocket into each chicken breast, slicing horizontally but not all the way through.
Stuff the Chicken:
Fill each chicken breast with the mushroom and cheese mixture.
Optionally, secure the openings with toothpicks to keep the filling in place.
Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts and sear for 3-4 minutes per side, until golden brown.
Bake the Chicken:
If desired, sprinkle breadcrumbs over the top for a crunchy finish.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
Let the chicken rest for a few minutes before slicing.
Serve warm, optionally garnished with fresh herbs.