Mozzarella and Mushroom Stuffed Chicken Breast.

 Mushroom:

• 3 tbsp unsalted butter
• 1 tbsp olive oil, organic
• 250 – 300 gr organic brown mushrooms, sliced
• 3, 4 organic garlic cloves, minced
• 1/2 organic yellow onion, chopped
• 2 – 3 tbsp  fresh basil or parsley chopped
• Salt and pepper, to taste

Chicken:

• 4 organic chicken breasts, skinless and boneless and butterflied
• Salt and pepper, to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil or parsley
• 8 slices mozzarella cheese
• 1/3 cup fresh grated parmesan cheese

Cream sauce:

• 1 tbsp olive oil
• 1 tbsp butter
• 2-3 large cloves garlic minced 
• 1 cup half-and-a-half or heavy cream
• 1 cup chicken broth
• 1/2 cup finely grated fresh Parmesan cheese
• Salt and pepper, to taste
• 1/2 tsp cornstarch or flour mixed with 2 tsp of water 
• more basil to season and garnish

Instructions:

1. Wash, dry, and butterfly chicken breasts. Season with salt, pepper, garlic powder, onion powder, and dried basil.  Rub each piece to evenly coat in seasoning.
2. Clean the mushroom with a damp paper towel and slice it. And other veggies as well. 
3. Preheat oven to 200°C or 400°F.
4. Put the butter and olive oil in an ovenproof pan or skillet over medium heat. Add garlic and onion and sauté until fragrant about 1 minute. Add in mushrooms, salt, pepper, and basil. Cook while stirring occasionally until soft.  Once it is ready to go, remove it from the heat and set it aside to cool.
5. Place 2 slices of mozzarella into each breast pocket.   
6. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture. Top the mushroom mixture with 1-2 tsp of parmesan cheese for each chicken breast. Seal with three or four toothpicks near the opening to keep the mushrooms inside while cooking. Don’t forget to take off after you cook.
7. Heat the same pan the mushrooms were in along with the pan juices add the butter and chicken and sear until golden. Flip and sear on the other side until golden. Then continue cooking in the middle rack of your oven for about 10 minutes.
8. In your skillet on medium heat, add butter and olive oil and add the garlic and cook until fragrant about 1 minute. Reduce heat to low and add cream and chicken broth. Season with salt, pepper, and basil or parsley.
9. Bring the sauce to a 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 add the cornstarch or flour. Stir well.  Taste the sauce and if you need more seasoning add now and the chicken back into the pan to serve. Serve with noodles, rice, or baguette. Have a delicious meal 😉