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

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C).
Carefully cut a pocket into each chicken breast without cutting all the way through; set aside.
Melt 1 tablespoon butter in a skillet over medium heat. Sauté garlic for 1 minute until fragrant.
Add chopped mushrooms and cook 5-7 minutes until soft and moisture evaporates. Remove from heat and cool slightly.
In a bowl, combine mushrooms, cream cheese, mozzarella, thyme, parsley, salt, and pepper. Mix well.
Stuff chicken pockets with mushroom mixture; secure with toothpicks if needed.
Melt remaining 2 tablespoons butter in the skillet. Sear chicken breasts 3-4 minutes per side until golden brown.
Transfer to a baking dish, sprinkle with Parmesan cheese.
Bake 20-25 minutes until chicken is cooked through (internal temp 165°F/74°C).
Garnish with fresh parsley before serving.

Substitute mozzarella with fontina or provolone for variation.

Add chopped spinach to filling for extra greens.

Use fresh herbs instead of dried for brighter flavors.

Add red pepper flakes for spice.

Try sautéed onions and bell peppers in the stuffing for more texture.