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recpiies Bake for minutes or until internal temp is degrees F or juices run clear. While the chicken bakes, prepare the sauce. To make sauce, heat the same skillet you browned the chicken in over medium heat. Add the sliced onion and saute for 5 minutes.
Add the mushrooms and saute another 5 minutes. Deglaze the pan with the wine, scraping up all the browned bits from the chicken. Add salt and pepper to taste. Season the chicken breast with seasoning salt, garlic, and Italian seasoning. Refrigerate at least 30 minutes.
Grill Chicken Cook the chicken breast on a hot grill until they reach degrees F. Turn once halfway through the process about 10 minutes on each side. Saute the garlic and the onion in the butter. Stir in the chicken broth. Add the juice of one lemon. Add the heavy cream. Place 2 slices of mozzarella into each breast pocket. Divide the mushroom mixture into four equal portions and fill each breast with the mushroom mixture leave the juices in the pan for later. If there are any left over mushrooms, don't worry. You'll use them later.
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Top the mushroom mixture with 1 tablespoon of parmesan cheese per breast. Seal with two or sith toothpicks near the opening to keep the mushrooms inside while cooking. Heat the same pan the mushrooms were in along with the pan juices the garlic butter will start to brown and take on a 'nutty' flavour. Add the chicken and sear until golden. Flip and sear on the other side until golden.