Garlic Butter Mushroom Stuffed Chicken Breasts
4 tbs butter
8 oz brown mushrooms, sliced
4 cloves garlic, minced
2 tbs parsley, chopped
Salt and pepper, to taste
4 chicken breasts, skinless and boneless
Salt and pepper, to season
1 tsp onion powder
1 tsp dried parsley
8 slices mozzarella cheese
1/4 cup grated parmesan cheese
Preheat oven to 400°.

Melt butter in a large oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant, about 1 min. Add in mushrooms, salt and pepper, and parsley. Cook while stirring occasionally until soft. Set aside and allow to cool while preparing 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). Top the mushroom mixture with 1 tbs 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' flavor). Add the chicken and sear until golden. Flip and sear on the other side until golden. Cover pan and continue cooking in preheated oven for an additional 20 min, 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. Serves 4