Cream Of Mushroom-Stuffed Chicken



  1. Preheat the oven to 400 F.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Heat the oil in a frying pan over medium heat.
  4. Add the mushrooms, garlic, 2 teaspoons of the parsley, 1/4 teaspoon of the salt, and the pepper.
  5. Toss to coat and saute for 10 minutes.
  6. Slice each chicken breast horizontally, stopping the knife 1/2 inch from the opposite side.
  7. Place the chicken breasts on the lined baking sheet and open them up.
  8. Place one-quarter of the mushroom mixture in the middle of each opened breast.
  9. If there is leftover mushroom mixture, simply drop it into the pan, around the chicken.
  10. Fold over the chicken breasts to cover the filling.
  11. Dust the stuffed breasts with the garlic powder, onion powder, remaining 1 teaspoon of parsley, and remaining 1/2 teaspoon of salt.
  12. Pour the milk between the chicken breasts, directly into the pan.
  13. Bake for 30 to 35 minutes.