Categories: Chicken
Ingredients
- 4 chicken breasts (bone-in, skin on)
- 1 tablespoon butter
- 6 oz. brown or white mushrooms, sliced
- 3 tablespoons minced onion
- 1 clove garlic, minced
- 1/4 teaspoon thyme
- 2 tablespoons dry white wine
- 3 tablespoons spreadable herb & garlic cream cheese
- 2 oz shredded mozzarella cheese
- salt & pepper to taste
Directions
- Preheat oven to 400 degrees.
- Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
- Combine cooled mushrooms with cream cheese, mozzarella cheese and salt & pepper to taste.
- Rinse chicken breasts under cold water and pat dry with a paper towel. Using a sharp knife, cut a 1½" slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.
- Place chicken breasts on a foil lined pan, sprinkle with salt & pepper to taste and bake 30-35 minutes (165 degrees).