Stuffed Chicken Breast (Print Version)

# Ingredients:

→ Stuffed Chicken

01 - 2 tablespoons olive oil, divided
02 - 8 ounces brown mushrooms, sliced
03 - 4 garlic cloves, minced
04 - 4 skinless, boneless chicken breasts
05 - Kosher salt and ground black pepper, to taste
06 - 1 teaspoon onion powder
07 - 1 teaspoon Italian seasoning
08 - 8 slices mozzarella cheese

→ Creamy Garlic Mustard Sauce

09 - 2 large garlic cloves, minced or finely chopped
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon gluten-free flour
12 - 1 cup unsweetened almond milk
13 - 1/2 cup finely grated Parmesan cheese
14 - Kosher salt and ground black pepper, to taste
15 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sliced mushrooms, sautéing until mushrooms are tender. Lightly season with salt and pepper, then set aside with any juices.
02 - Cut a pocket into each chicken breast lengthwise. Season inside and out with salt, pepper, onion powder, and Italian seasoning. Stuff each with 2 slices of mozzarella and a generous spoonful of the mushrooms. Seal with a toothpick.
03 - In the same skillet, heat remaining oil. Sear the stuffed chicken breasts until golden on both sides, about 6-8 minutes. Transfer to a plate.
04 - In the same pan, sauté garlic until fragrant. Stir in Dijon mustard and flour, then slowly whisk in almond milk to avoid lumps. Let the sauce thicken, then stir in Parmesan. Season with salt and pepper. Add any leftover mushrooms and juices.
05 - Return the chicken to the skillet. Spoon sauce over the top, cover, and cook on low for 12–15 minutes or until the chicken is fully cooked and reaches 165°F internally.
06 - Sprinkle fresh parsley over the chicken and serve hot.

# Notes:

01 - Use freshly grated Parmesan for the best flavor and texture.
02 - Do not use sweetened or flavored almond milk.
03 - Swap mozzarella for provolone or your favorite white cheese.
04 - Any gluten-free or regular flour works to thicken the sauce.
05 - Cook on medium to low heat to avoid drying out the chicken.

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