Mushroom Stuffed Chicken Breast
Juicy and tender chicken breast stuffed with mushroom and cheese, then cooked in a creamy garlic mustard sauce.
Equipment
- large non stick pan
- toothpicks
Ingredients
Main ingredients
- 2 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced
- 4 pieces chicken breasts skinless and boneless
- Kosher salt to taste
- ground pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 slices mozzarella cheese
Creamy sauce
- 2 cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon gluten-free flour
- 1 cup almond milk Do not use sweetened almond milk
- ½ cup fresh Parmesan cheese finely grated
- Kosher salt to taste
- ground pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
Cooking Instructions
- Heat 1 tablespoon of the olive oil in a large non-stick pan or skillet over medium heat. Add minced garlic and sliced brown mushrooms.
- Sauté stirring occasionally until mushrooms are tender. Lightly season with Kosher salt and ground pepper and set aside in a bowl together with all the juices.
- Cut a lengthwise pocket into each chicken breast. Season the chicken with salt, pepper, onion powder, and Italian seasoning on both sides and into the pocket.
- Stuff the pockets with mozzarella cheese and sautéed mushrooms, then seal with a toothpick.
- Heat the pan again and add in the remaining olive oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total.
- Set aside the chicken on a plate.
- To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
- Add Dijon mustard and gluten-free flour, whisk for a bit. Pour in almond milk little by little, whisking to incorporate and form a thick sauce.
- Stir in fresh Parmesan cheese and season with a pinch of Kosher salt and ground pepper. Add remaining sautéed mushrooms and juices.
- Return the chicken to the pan and spoon the sauce over it.
- Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
- Garnish with fresh chopped parsley and serve warm.
Notes
Almond Milk: Use any non-dairy milk or 2% milk, avoiding sweetened almond milk. Any oil can be used. Substitute mozzarella with another white cheese. Gluten-free flour can be replaced with any other flour. Use freshly grated Parmesan for optimal flavor. Cook over medium heat for even cooking.
Nutrition
Serving: 1chicken breastCalories: 584kcalCarbohydrates: 8gProtein: 68gFat: 30gSaturated Fat: 12gCholesterol: 200mgSodium: 1084mgPotassium: 1171mgFiber: 1gSugar: 2gVitamin A: 719IUVitamin C: 7mgCalcium: 539mgIron: 2mg
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