Swiss Cheese and Mushroom Stuffed Chicken Breasts

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 boneless, skinless chicken breasts
• •1 cup sliced mushrooms
• •1 cup shredded Swiss cheese
• •2 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup heavy cream
• •2 tablespoons Dijon mustard
• •1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and minced garlic; sauté until soft, about 5 minutes.

3. 3

   Remove the skillet from heat and stir in the shredded Swiss cheese, thyme, salt, and pepper.

4. 4

   Using a sharp knife, make a pocket in each chicken breast. Fill each pocket with the mushroom and cheese mixture, pressing it closed.

5. 5

   In the same skillet, add another tablespoon of olive oil, and sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.

6. 6

   Transfer the seared chicken breasts to a baking dish. In a small bowl, whisk together the heavy cream and Dijon mustard; pour over the chicken.

7. 7

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and juices run clear.

8. 8

   Garnish with fresh parsley before serving.