Keto Mushroom-Stuffed Chicken Breasts

Ingredients

• 4 skinless , boneless chicken breast halves
• 2 tablespoons butter
• 1 package baby portabella mushrooms , 8 ounce
• 2 cloves garlic , minced
• 0.5 teaspoons thyme
• 1 package cream cheese , 8 ounce
• 0.25 teaspoons salt
• toothpicks
• 2 tablespoons Dijon mustard
• 2 tablespoons grated Parmesan cheese , or as needed

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.

2. 2

   Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.

3. 3

   Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce the heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from the heat.

4. 4

   Spoon the mushroom-cream mixture onto chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.

5. 5

   Bake in the preheated oven for 20 minutes. Remove from the oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.

6. 6

   Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.