Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 teaspoon paprika

• 1 tablespoon olive oil

For the Mushroom Filling

• 2 tablespoons butter

• 8 oz (225 g) mushrooms, finely chopped

• 2 cloves garlic, minced

• 1/2 teaspoon dried thyme

• 1/4 teaspoon black pepper

• Salt, to taste

• 1/2 cup shredded mozzarella or Swiss cheese

• 1/4 cup grated Parmesan cheese

Optional

• Fresh parsley, chopped (for garnish)

Instructions

1.  Prepare the Chicken

Preheat the oven to 375°F (190°C).  Pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast without

cutting all the way through.  Season inside and outside with salt, pepper, and paprika.

2.  Make the Mushroom Filling

Heat butter in a skillet over medium heat. Add the chopped mushrooms and cook for 5–7 minutes, until softened and most moisture has

evaporated.

Stir in garlic, thyme, salt, and pepper. Cook for another 1 minute, then remove from heat.

Let cool slightly, then mix in mozzarella (or Swiss) and Parmesan cheese.

3.  Stuff the Chicken

Spoon the mushroom mixture evenly into each chicken breast pocket.

Secure with toothpicks if needed to prevent filling from spilling out.

4.  Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden.

5.  Bake

Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of

165°F (74°C).

6.  Serve

Remove toothpicks, garnish with fresh parsley, and serve hot.

Tips

• Add a splash of cream to the mushroom filling for extra richness.

• Serve with mashed potatoes, rice, or roasted vegetables.

• Leftovers store well and reheat gently.

Tender, juicy chicken filled with savory mushrooms and melted cheese makes this dish elegant yet easy - perfect for both weeknight dinners

and special occasions.