Chicken Stuffed with Cheese and Mushrooms in Garlic Butter Sauce

Components:

1. Four skinless and boneless chicken breasts
2. One cup of finely chopped mushrooms
3. Two teaspoons of butter
4. Two minced garlic cloves
5. Half a cup of mozzarella cheese, shredded
6. 1/4 cup softened cream cheese
7. The dried thyme, one teaspoon
8. To taste, add salt and pepper.

Instructions:

• Set the Oven’s Temperature to 375°F (190°C). Sauté the Garlic and
• Mushrooms: Melt the butter in a skillet over medium heat. Add the chopped mushrooms and minced garlic. The mushrooms should be tender and brown after about five minutes of sautéing.
• Add dried thyme, salt, and pepper for seasoning.
• To prepare the filling, take the skillet off of the burner and mix in the cream cheese and mozzarella shreds until they are smooth and melted. Put aside.
• Get the chicken ready: Slice each chicken breast horizontally, but do not cut all the way through, to create a pocket. Place the cheese and mushroom mixture inside each chicken breast. Use toothpicks to secure the pocket.
• Bake the Chicken: Sprinkle salt and pepper on the filled chicken breasts. Put them in a baking tray and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches 165°F (74°C) on the inside.
• Serve: Take out the toothpicks and serve the hot stuffed chicken when it has finished baking. If desired, garnish with fresh herbs. This recipe creates a tasty and cozy lunch by combining the rich aromas of garlic, mushrooms, and melted cheese with a nicely cooked chicken breast!