Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter over medium heat. Add garlic and mushrooms, sauté until mushrooms are soft and fragrant. Remove from heat.
- In a bowl, mix sautéed mushrooms, cream cheese, mozzarella, thyme, parsley, salt, and pepper until well combined.
- Cut a pocket into each chicken breast without slicing all the way through. Stuff each chicken breast with the mushroom-cheese mixture.
- Place stuffed chicken in a greased baking dish and sprinkle Parmesan cheese on top.
- Bake for 25–30 minutes, or until chicken is cooked through and cheese is golden and bubbly.
- Serve hot with your favorite sides, like roasted veggies or a fresh salad.
Tips:
- For extra flavor, sear the chicken breasts in a hot skillet for 2–3 minutes per side before baking to get a golden crust.
- Fresh herbs like thyme or parsley can replace dried herbs for a brighter taste.
