• 4 tablespoons butter
• 8 ounces (250 grams) brown mushrooms, sliced
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• Salt and pepper for seasoning
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 8 slices of mozzarella cheese
• 1/4 cup grated fresh Parmesan cheese
• Garlic and Parmesan Cream Sauce:
• 1 tablespoon olive oil
2 large garlic cloves, minced or finely chopped
• 1 tablespoon of Dijon mustard
• 1-1/2 cup half-and-half or use low-fat cream or evaporated milk*
• 1/2 cup finely grated fresh Parmesan cheese
• Salt and pepper to your taste
• 1/2 teaspoon of cornstarch mixed with 2 teaspoons of water (optional for a thicker sauce)
• 2 tablespoons fresh chopped parsley
• Preheat the oven to 200°C or 400°F.
• Melt the butter in a large ovenproof skillet (over 12 inches or 30 cm) over medium heat. Add garlic and saute until fragrant (about 1 minute). Add mushrooms, salt, pepper (to your taste) and parsley. Cook, stirring occasionally, until tender. Set aside and leave to cool while preparing the chicken.
• Dry the breast with a paper towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece to coat the spices evenly.
• Cut an incision horizontally across the thickest part of each breast to form a pocket. Put two slices of mozzarella cheese in each chest pocket.
• Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later. If there are any mushrooms left on top of the mushrooms, don’t worry. You’ll use them later). Top the mushroom mixture with 1 tablespoon of Parmesan cheese for each breast. Seal with two or three toothpicks near the opening to keep the mushrooms inside while they cook.
• Heat the same skillet that the mushrooms were in with the juices (the garlic butter will start to turn brown and take on a ‘nutty’ flavor). Add chicken and cook until golden brown. Flip it over and leave it on the other side until golden. Cover the pan and continue to cook in a preheated oven for another 20 minutes, or until fully cooked through and no longer pink.
• Serve with juices and any leftover mushrooms over pasta, rice or steamed vegetables.
• (To make the optional cream sauce, transfer the chicken to a hot plate, keeping all the juices in the skillet.)
• Fry the garlic in a frying pan with the remaining juices until fragrant (about 1 minute). Reduce heat to a simmer, and add mustard and half-and-half (or cream).
• Put the sauce on low heat and add the remaining mushrooms and Parmesan cheese. Allow the sauce to simmer until the Parmesan cheese has melted a little. (If the sauce is too runny to your liking, add the cornstarch/water mixture to the center of the pan and mix quickly to combine with the sauce, and it will begin to thicken immediately.)
• Season with a little salt and pepper to your taste. Add the parsley and chicken back to the skillet to serve.