Ingredients:

• 1 tablespoon olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 ounces baby Bella mushrooms, sliced
• 4 ounces cream cheese (room temperature)
• ½ cup freshly shredded Provolone cheese
• 1 tablespoon chopped fresh chives

• 4 large boneless, skinless chicken breasts (around 6 ounces each)
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground paprika
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil

Instructions:

1. Prepare the Mushroom Filling:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened.
• Stir in the minced garlic, Italian seasoning, salt, and pepper, cooking for another minute.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and soften.
• Transfer the mushroom mixture to a bowl and let it cool slightly.
• Once cooled, mix in the cream cheese, shredded Provolone cheese, and chopped chives. Set aside.

2. Prepare the Chicken Breasts:

• Preheat the oven to 375°F (190°C).
• Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through.
• Stuff each chicken breast with the mushroom filling and secure with a toothpick.

3. Season the Chicken:

• In a small dish, combine the kosher salt, onion powder, garlic powder, paprika, and black pepper. Sprinkle the seasoning mixture over each stuffed chicken breast.

4. Cook the Chicken:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes per side until they are golden brown, but not fully cooked.
• Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

5. Serve:

• Once cooked, remove the toothpicks and serve your mushroom-stuffed chicken breasts hot!

Tips for Storing:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: For longer storage, freeze the stuffed chicken breasts for up to 3 months.

Nutrition