Mediterranean Mushroom & Cheese Stuffed Chicken Breasts

• total time: 30 minutes

Ingredients

Chicken:* 2 large boneless chicken breasts 250 g each, ¾ tsp sea salt, ¼ tsp black pepper, 1 tsp dried oregano, 2 tbsp extra-virgin olive oil

Filling:* 1 tbsp extra-virgin olive oil, 150 g cremini mushrooms sliced, 1 garlic clove minced, ¼ tsp sea salt, ⅛ tsp black pepper, ½ cup part-skim mozzarella shredded, 2 tbsp Pecorino Romano grated

Pan sauce:* 1 tsp extra-virgin olive oil, ½ small onion diced, 100 g cremini mushrooms sliced, ⅓ cup low-sodium chicken broth, 1 tbsp lemon juice, 1 tbsp fresh parsley chopped

Directions

*Prep filling:* Heat 1 tbsp oil in skillet over medium-high. Sauté 150 g mushrooms + garlic + ¼ tsp salt + pepper 5 min until browned and dry. Cool, then mix with mozzarella + Pecorino.

*Stuff & sear:* Cut horizontal pocket in each breast. Season chicken with ¾ tsp salt, ¼ tsp pepper, oregano. Stuff with mushroom-cheese mix. Heat 2 tbsp oil in oven-safe skillet med-high. Sear chicken 3-4 min/side until deep golden. Remove to plate.

*Sauce:* Reduce to medium. Add 1 tsp oil + onion + 100 g mushrooms. Sauté 3 min. Add broth + lemon juice, scrape pan.

*Finish:* Return chicken to pan. Bake at 200°C for 12-15 min until 74°C internal. Rest 5 min. Spoon sauce over.

*Serve:* Garnish with parsley. Serve hot from skillet.