Stuffed chicken with cheesy garlic butter mushroom: so yummy
published on 7 March, 2019 at 13:34
Ingredients:
4 tablespoons butter
8 ounces (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper, to taste
Chicken:
8 ounces (250 grams) brown mushrooms, sliced
4 cloves garlic, minced
2 tablespoons fresh parsley chopped
Salt and pepper, to taste
Chicken:
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
Salt and pepper, to season
1 teaspoon onion powder
1 teaspoon dried parsley
8 slices mozzarella cheese
1/4 cup fresh grated parmesan cheese
Garlic Parmesan Cream Sauce:
1 tablespoon olive oil
2 large cloves garlic minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half or use reduced fat cream
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water
2 tablespoon fresh chopped parsley
2 large cloves garlic minced or finely chopped
1 tablespoon Dijon mustard
1-1/2 cups half and half or use reduced fat cream
1/2 cup finely grated fresh Parmesan cheese
Salt and pepper, to your tastes
1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water
2 tablespoon fresh chopped parsley
Directions:
Melt the butter in a large pan, then add garlic, mushrooms, salt and pepper. Brown and set aside. Cut the chicken and stuff it with mushrooms and mozzarella. Cook in a pan and then bake at 400°F (200°) for 20 minutes.
Make the sauce: fry the garlic in the leftover pan juices, then add the mustard. Add in any remaining mushrooms and parmesan cheese, then add the stuffed chicken.
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