Garlic Stuffed Chicken Breast





16- 24 oz + sliced assorted mushrooms 

4 cloves garlic, chopped

1 red onion sliced 

Pepper

Paprika 


3 chicken breasts, skinless and boneless

3 Tbsp butter

1 Tbsp virgin olive oil 

1 Tbsp garlic pepper 

1 Tbsp pepper 

6 slices provolone cheese

¼ cup parmesan cheese


Garlic sauce 

2 Tbsp butter

4 large cloves garlic, minced or finely chopped

3 good squeezes of German mustard 

1/2 cup heavy cream

1/2 cup coconut milk

½ cup parmesan cheese grated

1 Tbsp garlic pepper 

2/2 Tbsp paprika 

1 tsp pepper

*½ teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water – optional for a thicker sauce


Mushrooms 

Heat oven 4 00°F.

Melt butter in a large skillet then add garlic and sauté until fragrant (about 1 minute). Add mushrooms and onions, garlic pepper, pepper and paprika Cook, stirring occasionally, until partly soft. Set aside and cool minutes. 



Chicken:


Pat chicken breasts dry with a paper towel. Season with garlic pepper , pepper. Rub each piece to evenly coat. Use gloves when touching raw poultry. 

Horizontally slice a slit through the thickest part of each breast to form a pocket.



Cook the chicken in butter and olive oil in a cast iron Dutch oven, sear until golden on both sides. Remove from pan cool for 7


Place 2 slices of provolone into each breast pocket.

Add the mushroom mixture and fill each breast with the mixture Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking. 


Cover the pan and continue cooking in the preheated oven for a further 20 minutes, or until completely cooked through and no longer pink in the middle.


Top with 1 tablespoon of parmesan cheese per breast


Serve with pan juices and any remaining mushrooms on top of pasta, rice, or steamed vegetables.


Sauce:

Fry the garlic in the skillet used for the mushrooms Reduce heat to low, and add the mustard and half and half (or cream).

Bring the sauce to a gentle simmer and add any remaining mushrooms and parmesan cheese. Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture and mix quickly to combine. It will begin to thicken immediately).




 




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