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Garlic Butter Mushroom Stuffed Chicken
Garlic Butter Mushroom Stuffed Chicken

Before you jump to Garlic Butter Mushroom Stuffed Chicken recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be wise when you do your grocery shopping. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. Think for a minute: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to go to your house and make something from your kitchen. Fill your cabinets with healthy foods. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a lot of things that contribute to your getting healthy. Intensive gym visits and directly defined diets are not always the answer. You can do small things each day to improve upon your health and lose weight. Being intelligent about the decisions you make each day is a start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your health levels. You need to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to garlic butter mushroom stuffed chicken recipe. You can have garlic butter mushroom stuffed chicken using 20 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Garlic Butter Mushroom Stuffed Chicken:
  1. Use Chicken:
  2. Prepare 4 boneless, skinless, chicken breast
  3. Take to taste Salt & Pepper
  4. Prepare 1 tsp onion powder
  5. Prepare 1 tsp dried parsley
  6. You need 8 slices mozzarella cheese
  7. Get 1/4 cup fresh grated parmesan cheese
  8. Get Mushrooms:
  9. Prepare 4 tbsp butter
  10. Use 8 oz mushrooms, sliced
  11. You need 4 cloves garlic, minced
  12. Prepare to taste salt & pepper
  13. Get Garlic Parmesan Cream Sauce:
  14. Take 1 tbsp olive oil
  15. Provide 2 large cloves garlic finely chopped
  16. Prepare 1 tbsp Dijon mustard
  17. Provide 1-1/2 cups half & half
  18. Provide to taste salt and pepper
  19. Take 1/2 tsp cornstarch cornflour mixed w/2tsp of water (for a thicker sauce)
  20. You need 2 tbsp fresh chopped parsley
Instructions to make Garlic Butter Mushroom Stuffed Chicken:
  1. Preheat over 400. Melt butter medium high, in a large over 12 inches oven proof pan or skillet. Add garlic and sauce' about 1 minute. Add in mushrooms, salt, pepper, and parsley. Cook until soft, then set aside.
  2. Pat breast dry with paper towel and I like to slight tenderize before slicing a slit through the thickest part of each breast, placing 2 slices of mozzarella into each breast pocket. Fill each breast with the mushroom mixture, if any left over you will use them later. Top the mushroom mixture with 1 tbsp of parmesan cheese per breast. Seal with 2 to 3 toothpicks near the opening to keep the mushrooms inside while cooking.
  3. Heat the same pan the mushrooms were in along with the pan juices ( the garlic butter with take on a nutty flavor. Add the chicken and sear until golden, flip and sear on other side until golden. Cover pan and continue cooking in preheated over for a further 20 minutes or until completely cooked through the middle no pink. There are those Corn Whipped Potatoes again, my boys love them. You can also serve on rice, pasta or fresh vegtables!
  4. To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in pan. Fry the garlic in the left over pan juices about 1 minute. Reduce heat to low and add mustard and half and half.
  5. Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese, allow the sauce to simmer until the parmesan cheese has melted slightly. If the sauce is too runny for you add the cornstarch/water mixture into the centre in the pan and mix fast to combine into the sauce. It will begin to thicken immediately, season salt & pepper to your taste and then add in the parsley and chicken back into the pan to serve.

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