Quick and Easy Mushroom Stuffed Chicken Breast with Garlic for 4 Servings

Instructions:

1. Place the unsalted butter in a skillet over medium heat. Once it starts to foam, add the 8 oz of chopped cremini mushrooms. Sauté for about 5 to 7 minutes until the mushrooms shatter their moisture and turn dark golden. Add the minced garlic during the last minute so it softens without burning.
2. Transfer the warm mushroom mixture to a small bowl. Stir in the 1/2 cup mozzarella, 1/4 cup Parmesan, and 1 tbsp parsley. Note: The residual heat from the mushrooms will start to soften the cheese, helping it bind together.
3. Lay the chicken breasts flat on a cutting board. Using a sharp knife, cut a horizontal slit into the thickest part of each breast to create a pocket. Be careful not to cut all the way through to the other side or the ends.
4. Spoon the mushroom and cheese mixture evenly into each chicken pocket. Press the edges of the chicken together to seal. Note: If the pocket is too large, you can use a toothpick to pin it shut, just remember to remove it before serving.
5. Mix the kosher salt, black pepper, and garlic powder in a small dish. Rub this mixture over both sides of the stuffed chicken breasts. Until the chicken is evenly coated and slightly tacky to the touch.
6. Heat the 2 tbsp of olive oil in a large skillet over medium high heat. Carefully place the chicken in the pan. Sear for 5 to 6 minutes until the bottom is deeply browned and releases easily from the pan.
7. Flip the chicken carefully. Cook for another 5 to 7 minutes on the other side. Until the internal temperature reaches 165°F and the cheese is visibly molten. The kitchen should smell like roasted garlic and savory herbs at this point.
8. Remove the chicken from the pan and let it rest on a clean plate for 5 minutes. Until the juices redistribute, ensuring every bite is velvety and moist.