2 chicken breasts

100g fresh mushrooms, finely chopped

½ cup cream cheese, softened

¼ cup shredded mozzarella cheese

2 tbsp butter

2 cloves garlic, minced

½ cup chicken broth

Salt and pepper, to taste

Fresh thyme, for garnish

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Preheat oven to 375°F (190°C).
Carefully cut a pocket into each chicken breast without cutting through.
Melt 1 tbsp butter in skillet over medium heat. Add garlic and mushrooms; sauté until mushrooms are soft and liquid evaporates (5-7 minutes). Remove from heat and cool slightly.
In a bowl, mix sautéed mushrooms, cream cheese, and mozzarella.
Stuff chicken breasts with mushroom mixture; secure with toothpicks if needed. Season outside with salt and pepper.
Melt remaining butter in skillet over medium-high heat. Sear chicken breasts 2-3 minutes per side until golden.
Pour chicken broth into skillet; transfer to oven and bake 20-25 minutes until chicken reaches 165°F (74°C).
Remove toothpicks, garnish with thyme, and serve.

Substitute goat cheese or feta for cream cheese for tanginess.

Add spinach or sun-dried tomatoes for extra flavor and color.

Use rosemary or basil instead of thyme as preferred.

Add red pepper flakes for a spicy kick.

Chicken thighs can be used for a juicier option.