Instructions:
Step 1: Preheat oven to 375°F (190°C).
Step 2: In a skillet over medium heat, melt 1 tablespoon of butter. Add garlic and chopped mushrooms. Sauté until mushrooms are browned and moisture is evaporated. Remove from heat and let cool.
Step 3: In a bowl, combine the cooked mushrooms with cream cheese and mozzarella. Mix until smooth.
Step 4: Slice a pocket into each chicken breast and stuff with the cheese-mushroom mixture. Secure with toothpicks if necessary.
Step 5: Season chicken with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear chicken until golden on both sides, about 3-4 minutes per side.
Step 6: Transfer skillet to preheated oven and bake for 15-20 minutes, or until chicken is cooked through.
Step 7: Melt remaining 1 tablespoon butter and drizzle over chicken before serving. Garnish with parsley.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet over low heat to retain the creamy filling texture.
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