Cooking Instructions

• Heat 1 tablespoon of the olive oil in a large non-stick pan or skillet over medium heat. Add minced garlic and sliced mushrooms.
• Sauté stirring occasionally until mushrooms are tender. Lightly season with Kosher salt and ground pepper and set aside in a bowl together with all the juices.
• Cut a lengthwise pocket into each chicken breast. Season the chicken breast with salt, pepper, onion powder, and Italian seasoning on both sides and into the pocket.
• Stuff the pockets with mozzarella cheese and sautéed mushrooms, then seal with a toothpick. It's ok if you have any leftover mushrooms, we'll add them later on to the sauce.
• Heat the pan again and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.
• To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant.
• Add in the Dijon mustard, gluten-free flour, and whisk for a bit. Pour the almond milk little by little, whisking after each addition to incorporate and form a thick sauce.
• Once all the milk is added and there are no visible lumps, stir in the Parmesan cheese and season with a pinch of Kosher salt and ground pepper. If you have any remaining sautéed mushrooms and juices, add them to your sauce.
• Return the chicken to the pan and spoon the sauce over.
• Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through and the internal temp shows 165F.
• Garnish with fresh chopped parsley and serve warm.