Chicken Stuffed with Mushrooms and Garlic Butter

Chicken Stuffed with Mushrooms and Garlic Butter

Ingredients (serves 2 to 3):
For the chicken:

2 thick chicken breasts

Salt and pepper

1 tsp paprika

1 tbsp olive oil

For the mushroom stuffing:

200g button mushrooms (or a mixed forest mushroom), sliced

1 small shallot or 1/2 onion, finely chopped

2 garlic cloves, chopped

1 tbsp chopped fresh parsley

2 tbsp cream cheese (Philadelphia type)

40g grated cheese (mozzarella, Emmental, Gruyère, etc.)

1 knob of butter

Salt and pepper

For the garlic butter:

40g unsalted butter, softened

2 garlic cloves, pressed

1 tbsp 1 tbsp chopped fresh parsley

1 pinch of salt

Preparation:
1. Prepare the mushroom stuffing:

In a skillet, melt the butter, add the shallot and garlic, and sauté for 2 minutes.

Add the sliced ​​mushrooms and cook until the water has completely evaporated.

Off the heat, stir in the cream cheese, grated cheese, parsley, salt, and pepper.

Mix and let cool.

2. Prepare the garlic butter:

Mix the softened butter with the garlic, parsley, and a pinch of salt. Set aside.

3. Prepare the chicken:

Make a large horizontal cut in each chicken breast (without going all the way through) to form a “pocket.”

Season with salt, pepper, and paprika.

Fill the inside of the pouch with the mushroom stuffing.

4. Cooking:

Heat the olive oil in an ovenproof skillet or non-stick dish.

Season the breasts for 2 to 3 minutes on each side until golden brown.

Transfer to an oven preheated to 180°C (350°F).

Place a knob of garlic butter on each breast.

Bake for 15 to 20 minutes, until the chicken is cooked through and juicy.

To serve:

Serve with mashed potatoes, fragrant rice, or roasted vegetables.