Cheesy garlic butter mushroom stuffed chicken

Now I have said it before I am not a "cookie-cutter" cook, I don't do things exactly by the book or even make things exactly how they are supposed to look but, I try to do my best. I tackled cheesy garlic butter mushroom stuffed chicken and I honestly think it turned out pretty darn well. The chicken breast was nice and moist and the outer later was crispy to my liking. I had some issues getting my mushrooms and cheese to stay in the pockets I created in the chicken but, it all worked out.  Below is the recipe I used . Keep in mind I hate measurements and make things to my liking , I tried to to give estimations of the amount of each ingredient I used but some things like the cheese, salt , pepper and chicken seasoning I truly think it's up to your own discretion.


Ingredients

2 large chicken breasts
6 large brown mushrooms
6 cloves of garlic
1 tsp onion powder
4 tbsp fresh parsley
4 tsp dried parsley
1 1/2 cups of evaporated milk
1 tbsp french mustard
1 tsp cornstarch ( optional )
4 tbsp  butter
salt and pepper to taste
chicken seasoning
1 tsp onion powder
1 tbsp french mustard
mozzarella

Instructions

Chicken

1.  Preheat oven to 400*F
2. Melt butter in a oven proof pan, ( I used a skillet) over high heat , once butter melted reduce to medium heat. Add garlic and mushrooms, saute' until you basically smell the aroma of garlic encapsulating your kitchen. Add salt and pepper ( to your tastes), and fresh parsley. When everything is soft in the pan take off heat set aside to cool and prepare your chicken.
3.  Season your chicken  breasts with your favorite seasoning , everybody has a must have seasoning. Mine is chicken seasoning , I sprinkled some on my chicken breasts , I also add the onion powder and dried parsley as well as the basic salt and black pepper. Make sure your chicken is evenly coated. 
4. Horizontally slice a slit in the thickest part of your chicken to form a pocket. This is where I went wrong with one of my chicken breasts , I failed to create a slit in the thickest part and my pocket was a bit flimsy. No worries though the meal will still taste amazing. You will also stuff your mozzarella into the pocket of each chicken. I am a major cheese lover so I went overload with the mozzarella, use your own discretion.  
5. Divide mushroom mixture into 3 equal portions, put  2/3 of the mushroom mixture in the chicken breasts and the remaining mushrooms keep for your sauce. Seal the chicken with tooth picks thinks of it as braces for chicken, keep that thing aligned.
6. Heat the same pan the mushrooms were in previously along with the juices. Add the chicken and sear until golden . Flip that bad boy and do the same to the other side. Once both sides are golden pop that thing in your preheated oven for about 20 minutes.

Sauce

1. What I want you to do is remove the chicken from the pan once it has been cooked in the oven. Now you are going to toss in the rest of that mushroom mixture into that pan juice and set it on a low heat burner bringing it to a gentle simmer. 
2. Add in the french mustard, some people like Dijon mustard personally I like french mustard better and find the color more appealing. Add the evaporated milk, regular milk is fine, or even half and half , I just used what I had.
3.  I like a thicker sauce so I added cornstarch to the center of the pan and a little salt and pepper to  taste.
4. Add your chicken back into the pan to serve.

Some may choose to serve this dish over pasta but I just made mashed potatoes to go along with it.