Ingredients

The following ingredients have 4 Servings
  • Four 6-ounce chicken breast halves (skinless boneless)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 tbsp butter
  • 2 cups diced mushrooms
  • 2 cloves garlic (minced)
  • 1 tsp fresh thyme leaves (can also use dried)
  • 3 ounces cream cheese (room temperature)
  • ¼ cup parsley (chopped)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 tbsp diced pancetta or 2 slices chopped uncooked bacon
  • ½ tbsp avocado oil (or olive oil)

Instruction

  • Preheat oven to 400°F (204°C).and line a baking sheet with parchment paper or aluminum foil.
  • In a skillet over medium-high heat, melt butter. Add mushrooms and cook for 3-5 minutes until juices start to release.
  • Add minced garlic and saute until fragrant. Turn off heat and add 1 tsp fresh thyme leaves, ¼ cup chopped parsley, ½ tsp sea salt, ¼ tsp black pepper and saute for one minute and remove skillet from heat.
  • Stir in cream cheese and stir to slightly melt and mix into the mushrooms. Set aside.
  • For the chicken, use a paring knife to cut a deep pocket into the thickest part of the chicken breast to create a pocket (*see video*).
  • Arrange chicken on lined baking sheet and season chicken with garlic powder, salt and pepper, and dried thyme leaves.
  • Stuff each pocket with the creamy mushroom filling. Sprinkle the chopped pancetta or chopped bacon over each chicken breast. Brush the avocado oil. Brush the avocado oil over the chicken.
  • Bake at 400ºF for 25-30 minutes, or until chicken is cooked through and golden. Serve.