Ingredients:

  • 8 oz cremini mushrooms, finely chopped
  • 5 cloves garlic, divided (2 minced, 3 smashed)
  • 3 tbsp unsalted butter, divided
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp fresh parsley, chopped
  • 4 boneless skinless chicken breasts (approx. 6 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Sauté the 8 oz chopped mushrooms and 2 minced garlic cloves in 1 tbsp butter over medium high heat until the pan is dry and mushrooms are browned. Transfer mushrooms to a bowl and let cool for 5 minutes before stirring in the 1/2 cup mozzarella and 1 tbsp parsley.
  2. Lay the 4 chicken breasts flat and slice a horizontal slit into the thickest part, being careful not to cut all the way through.
  3. Mix the 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp paprika, 0.5 tsp salt, and 0.5 tsp pepper, then rub it over all sides of the chicken.
  4. Divide the mushroom mixture evenly among the 4 breasts, pressing it firmly into the pockets.
  5. Heat the remaining 2 tbsp butter in a large skillet over medium high heat and add the 3 smashed garlic cloves.
  6. Place chicken in the pan and sear for 5 minutes per side until the skin is deeply golden and fragrant.
  7. Lower the heat to medium, cover the pan, and cook for another 5-7 minutes until the internal temperature hits 165°F.
  8. Remove from the pan and let the meat rest for 5 minutes before serving.