Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds boneless skinless chicken breasts (about four 6-oz chicken breasts)
  • ½ teaspoon each paprika & garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 3 tablespoons white onion (minced)
  • 6 ounces brown or white mushrooms (thinly sliced)
  • 2 tablespoons dry white wine (optional)
  • 1 clove garlic (minced)
  • ¼ teaspoon thyme
  • 3 tablespoons spreadable herb & garlic cream cheese (*see notes for options)
  • 2 ounces mozzarella cheese (shredded)
  • salt & pepper to taste

Instruction

  • Preheat oven to 400°F.
  • Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
  • Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
  • Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
  • Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
  • Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
  • Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
  • Place the skillet in the oven and bake for an additional 18-22 minutes or until the chicken reaches 165°F in the thickest part.