Mushroom Stuffed Chicken Breast

Boneless chicken breasts are stuffed with a simple cream cheese mushroom filling. They’re lightly browned and then baked until tender and juicy.

Preheat oven to 200°C.
Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened.
Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
Combine cooled mushrooms with cream cheese, mozzarella cheese, and salt & pepper to taste.
Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
Sprinkle the chicken with paprika, garlic powder, and salt & pepper to taste.
Heat 1 tablespoon of oil in an oven-proof skillet. Brown the chicken for about 3 minutes on each side until golden.
Place the skillet in the oven and bake for an additional 18-22 minutes or until the chicken reaches 75°C in the thickest part.

NOTES:

If using plain cream cheese, mix in garlic ½ teaspoon each garlic powder and chopped parsley and 1/8 teaspoon dried basil leaves with a dash of white pepper.
Do not overcook the chicken, it should be cooked just until it reaches 165°F in the thickest part. I usually remove it from the oven a few degrees early as it will continue to rise as it rests.
Let the stuffed chicken breasts rest for about 5 minutes before serving. When resting, remove it from the hot pan so it doesn’t continue cooking and dry out.
Place the skillet in the oven and bake 30-35 minutes (165°F).
Rest 5 minutes before serving.