Mozzarella Mushroom Stuffed Chicken Breast

Mozzarella Mushroom Stuffed Chicken Breast

Mozzarella Mushroom Stuffed Chicken Breast is so delicious. Our Sheffield’s Herb Garlic Pepper Seasoning when browned on the chicken gives the chicken and the sauce one of the most savory flavors you have ever tasted. Using the brown mushrooms adds an extra layer of flavor to the sauce a regular white mushroom can’t.

All you need is a couple sides, and you’ll have a meal worthy of any restaurant, except you made it at home for you, your family and guests. We like a wild rice side and a seasonal vegetable as they are complimented by the overall chicken and sauce flavor. Enjoy!

Serves 4

Ingredients:
Mushrooms:
4 Tablespoons Butter
8 Ounces Brown “Baby Bella” Mushrooms, Sliced
2 Tablespoons Garlic, Minced
2 Tablespoons Fresh Parsley Chopped
1 Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper

Chicken:
4 Boneless, Skinless Chicken Breasts, about 8 Ounces Each
3 Tablespoons Sheffield’s Herb Garlic Pepper Seasoning
1 Teaspoon Granulated Onion
1 Teaspoon Sea Salt
1 Teaspoon Dried Parsley
8 Slices Mozzarella Cheese (about 8 ounces total)
¼ Cup Freshly Grated Parmesan Cheese (about 4 tablespoons)

Sauce:
2 Tablespoons Garlic, Minced
1 Tablespoon Dijon Mustard
1 ½ Cups Half and Half
½ Cup Freshly Grated Parmesan Cheese
2 Tablespoon Flour Mixed with ¼ Cup Cold Water (Make ahead of time so it’s ready if needed.)
2 Tablespoon Fresh Chopped Parsley

Directions:
Preheat oven to 400°F. In a small mixing bowl, add the Sheffield’s Herb Garlic Pepper Seasoning, granulated garlic, parsley, salt and pepper. Stir to combine.

Slice a horizontal pocket into each chicken breast, making sure you don’t cut all the way through it. Pat dry and evenly sprinkle the seasoning mixture on both sides of the chicken breasts. Rub it in so it sticks better as a coating. Set aside.

In a 12-inch oven-proof skillet or pan, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the mushrooms. Evenly sprinkle the salt, pepper and fresh parsley. Stir to combine. Cook for about 5 minutes until the mushrooms start to soften, stirring occasionally. Watch so they don’t burn. Transfer to a bowl, leaving the liquid, and cover with foil to keep warm.

Place 2 slices of the mozzarella into each chicken pocket. Spoon a couple tablespoons of the mushroom mixture into each pocket as well. You’ll have extra mushrooms for the sauce. Add a tablespoon of the Parmesan cheese into each pocket. Seal the pockets with 3 toothpicks to keep the mushroom/cheese mixture inside.

In the same pan, place back on the heat over medium to medium-high heat, depending on your stove. Add another tablespoon of butter and another teaspoon of garlic if the mushrooms didn’t throw off enough liquid. Let heat for a minute, then carefully add the stuffed chicken breasts to the pan. Cook for 5 minutes until browned. Turn over and cook another 5 minutes, watching so they nicely brown but not burn. Cover the pan and place in the oven. Cook for 30 minutes, so they are cooked through with and internal temperature in the thickest parts of at least 165ºF. Remove from the oven, transfer to a plate and cover with foil to keep warm.

Return the pan with the pan juices to the stove over medium-high heat. Add the garlic, Dijon Mustard, and Half and Half. Bring to a simmer, then reduce heat to keep it simmering. Add the leftover mushrooms and Parmesan cheese. After the cheese has melted, if the sauce is too thin, add some of the flour mixture. Stir in to let thicken. Add the remaining parsley and stir in.

Immediately serve each chicken breast with some of the sauce. Add your side dishes and enjoy!