Cooking Instructions:

Begin by pounding the chicken breasts to an even thickness, which will help them cook evenly. Then, cut a slit lengthwise in each chicken breast to create a pocket for the stuffing.

In a skillet, melt 1/4 cup of butter over medium heat. Add the finely chopped cremini mushrooms and minced garlic. Sauté the mixture for about 5-7 minutes, or until the mushrooms are softened and browned.

In a separate bowl, combine the mozzarella and Parmesan cheeses. Once the mushroom and garlic mixture is ready, fold it into the cheese mixture.

Carefully fill each chicken breast pocket with the mushroom and cheese mixture. If necessary, use toothpicks to secure the openings to prevent the stuffing from leaking out during cooking.

In the same skillet used for the mushrooms, add 1 tablespoon of olive oil and melt the remaining 2 tablespoons of butter over medium-high heat. Place the stuffed chicken breasts in the skillet and cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once cooked, sprinkle additional Parmesan cheese on top of the chicken breasts for an extra cheesy finish. If you prefer, you can also bake the chicken at 400°F (200°C) for a few minutes to melt the cheese further and achieve a golden crust.

Extra Tips:

For the best flavor, consider experimenting with different types of mushrooms, such as shiitake or button mushrooms, depending on what you have on hand. Additionally, frozen mushrooms can be used in this recipe; just remember to thaw and squeeze out excess moisture before cooking.

If you have leftover chicken, it can be frozen for up to three months.

Serve the stuffed chicken with your favorite sides like roasted vegetables or a fresh green salad for a well-rounded meal. Enjoy your delicious creation!