Ingredients
- 4 medium boneless, skinless chicken breasts
- 8 slices mozzarella cheese
- 1 12-ounce jar julienned sun-dried tomatoes packed in oil, drained (or thinly slice halves yourself)
- 2/3 cup shredded parmesan cheese
- 3 tablespoons oil
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
Creamy Mushroom Sauce
- 1 1/2 cups chicken broth
- 3 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Grated parmesan cheese and parsley or thyme for topping (optional)
Instructions
Spoon sauce over the chicken, top with grated parmesan and parsley or thyme if desired, and serve
Preheat oven to 400°F. Cut a horizontal slit along one side of each chicken breast to form a “pocket,” being careful not to cut all the way through.
Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun-dried tomatoes, and 1/4 of the shredded parmesan cheese.
Pinch the open side closed and secure with toothpicks. Drizzle with oil and season with salt, pepper, and Italian seasoning.
Transfer chicken to a large oven-safe skillet and brown over medium-high heat, 3–4 minutes per side. Remove chicken to a plate while preparing the sauce.
In the same skillet, add chicken broth, garlic, mushrooms, salt, pepper, and heavy cream. Stir, bring to a boil, and cook 3–4 minutes. Return chicken to the pan and spoon some sauce over it.
Transfer skillet to the preheated oven and bake 20–25 minutes, until chicken is cooked through and cheeses are melted.
