Surprisingly easy Seasoned & Stuffed Chicken Breasts that’ll instantly become your favourite with the first bite.
20 – 25 minutes
1 cup mushroom, sliced
3 tsp garlic, minced
3 tbsp olive oil
1 ½ cup chicken broth
½ cup heavy cream
½ salt, or to taste
Black pepper, or to taste
Thyme, for garnish (optional)
3 medium skinless chicken breasts
6 slices mozzarella cheese
1 jar sundried tomatoes packed in oil, drained then thinly sliced
2/3 cup Parmesan cheese, shredded (reserve some for garnish)
Salt, to taste
Black pepper, to taste
2 tsp Italian seasoning
3 tbsp olive oil
3 skewers, soaked in water
Preheat oven to 220°C.
Make a pocket slit in each chicken breast. Then fill up the pocket with 2 slices of mozzarella cheese, some sundried tomatoes and shredded parmesan cheese.
After lightly seasoning the outside of the chicken breasts with some olive oil, salt and pepper, brown the chicken breasts on a large skillet over medium high heat for about 3-4 minutes on each side until it’s golden brown. Then transfer the chicken breasts to a plate.
Using the same skillet (Don’t clean it! That’s where all the yummy goodness is), add some oil and sauté the garlic and mushroom for about a minute, stirring frequently.
Then add in chicken broth and let the liquid come to a boil before adding in the heavy cream. Stir frequently, while letting the liquid simmer for 3-4 minutes until the sauce thickens.
Then add the chicken breasts back into the skillet with the sauce and spoon some of the sauce over the chicken to coat them.
Transfer the skillet into the preheated oven and bake for 20-25 minutes until the chicken is cooked all the way and the cheese inside has melted.
Once cooked, transfer the chicken breasts onto a serving plate. Scoop the sauce over them and garnish with some shredded parmesan cheese and thyme and they’re ready to be served.