Cheesy Garlic Butter Mushroom Stuffed Chicken

1: Preheat oven to 200°C or 400°F.

2: Melt butter in a large oven proof pan or skillet over medium heat.

3: Add garlic and sauté until fragrant.

4: Add in mushrooms, salt, pepper, and parsley. Cook until soft and set aside to cool.

5: Pat chicken breasts dry and season with salt, pepper, onion powder, and dried parsley.

6: Horizontally slice a slit through the thickest part of each breast to form a pocket.

7: Place 2 slices of mozzarella into each breast pocket.

8: Divide the mushroom mixture into four portions and fill each breast. Top with 1 tablespoon of parmesan per breast.

9: Seal with toothpicks to keep the mushrooms inside.

10: Heat the same pan and sear the chicken until golden on each side.

11: Cover the pan and continue cooking in the oven for 20 minutes or until completely cooked.

12: For the sauce, fry garlic in the leftover pan juices until fragrant.

13: Add mustard and half and half; bring to a gentle simmer.

14: Add any remaining mushrooms and parmesan cheese; simmer until melted.

15: Season with salt and pepper, add parsley, and return the chicken to the pan to serve.