View source for Garlic Butter Mushroom Stuffed Chicken

===Ingredients===
===Mushrooms:===
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*4 tablespoons butter
*8 ounces (250 grams) brown mushrooms, sliced
*4 cloves garlic, minced
*2 tablespoons fresh parsley chopped
*Salt and pepper, to taste
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===Chicken:===
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*4 chicken breasts, skinless and boneless
*Salt and pepper, to season
*1 teaspoon onion powder
*1 teaspoon dried parsley
*8 slices mozzarella cheese
*1/4 cup fresh grated parmesan cheese
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===Garlic Parmesan Cream Sauce:===
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*1 tbsp olive oil
*2 large cloves garlic minced or finely chopped
*1 tbsp Dijon mustard
*1-1/2 cups half and half or use reduced fat cream or evaporated milk*
*1/2 cup finely grated fresh Parmesan cheese
*Salt and pepper, to your tastes
*1/2 tsp cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
*2 tbsp fresh chopped parsley
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===Instructions===
===Chicken:===
#Preheat oven to 200°C or 400°F.
#Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat.
#Add garlic and sauté until fragrant (about 1 minute).
#Add in mushrooms, salt and pepper (to your tastes), and parsley.
#Cook while stirring occasionally until soft.
#Set aside and allow to cool while preparing your chicken.
#Pat breasts dry with a paper towel. Season with salt, pepper, onion powder and dried parsley.
#Rub each piece to evenly coat in seasoning. 
#Horizontally slice a slit through the thickest part of each breast to form a pocket.
#Place 2 slices of mozzarella into each breast pocket. 
#Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture (leave the juices in the pan for later.
#If there are any left over mushrooms, don't worry. You'll use them later).
#Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast.
#Seal with two or three toothpicks near the opening to keep the mushrooms inside while cooking.
#Heat the same pan the mushrooms were in along with the pan juices (the garlic butter will start to brown and take on a 'nutty' flavour).
#Brown the chicken both side.
#Cover pan and continue cooking in preheated oven for a further 20 minutes, or until completely cooked through the middle and no longer pink.
#Serve, with pan juices and any remaining mushrooms, on top of pasta, rice or steamed vegetables.
*To make the optional cream sauce, transfer chicken to a warm plate, keeping all juices in the pan.

===Sauce:===
#Fry the garlic in the leftover pan juices until fragrant (about 1 minute).
#Reduce heat to low heat, and add the mustard and half and half (or cream). 
#Bring the sauce to a gentle simmer and add in any remaining mushrooms and parmesan cheese.
#Allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
#Season with a little salt and pepper to your taste. Add in the parsley and the chicken back into the pan to serve.