Stuffed Chicken with Provolone and Mushrooms
Easy chicken breast recipe!
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 8 ounces white mushrooms sliced
- 3 chicken breasts skinless and boneless
- 8 slices provolone (or mozzarella)
- 1 cup grated parmesan cheese (divided)
- Salt and pepper to season (divided)
- Garlic powder
- Italian seasoning divided
- 1/3 cup onion chopped
- 1/2 cup white wine or Marsala, or chicken broth
- 1 cup heavy cream
- 3 tablespoons Parsley
Pre-heat oven to 375°F.
Melt 2 tablespoons butter in a large oven proof pan or skillet over medium heat. Add garlic and mushrooms, and cook while stirring occasionally, until soft. Turn off heat.
BUTTERFLY the thickest section of chicken breasts to create a pocket. Place 2 slices of cheese into each breast pocket.
Add cooked mushrooms on top of the cheese inside each chicken breast. Top the mushrooms with 1 tablespoon of parmesan cheese per each chicken breast. Seal with two or three toothpicks near the opening to keep the mushrooms from falling out while cooking. Season top of the chicken with salt, pepper, garlic powder, and Italian seasoning. Set aside.
Add remaining 2 tablespoons of butter to the pan. Sauté onion for 3-4 minutes until translucent. Add wine, heavy cream, season with salt, pepper to your liking. Next add chopped parsley and season sauce with Italian seasoning to your liking. Bring the sauce to a gentle simmer and add in any remaining mushrooms and remaining parmesan cheese. Allow the sauce to thicken a bit until the parmesan cheese has melted slightly.
Add in the stuffed chicken back into the pan. Pour sauce on top of chicken before placing it into the oven.
BAKE for 25 to 30 minutes, or until juices run clean and center of chicken reaches 165°F. At 15 minute mark, baste the sauce over top of chicken.
Calories: 1134kcal | Carbohydrates: 11g | Protein: 84g | Fat: 80g | Saturated Fat: 47g | Cholesterol: 374mg | Sodium: 1598mg | Potassium: 1373mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59.7% | Vitamin C: 15.3% | Calcium: 102.2% | Iron: 12.9%