•⁠  ⁠4 boneless, skinless chicken breasts

•⁠  ⁠1 cup mushrooms, finely chopped

•⁠  ⁠1/2 cup cream cheese, softened

•⁠  ⁠1/2 cup shredded mozzarella cheese

•⁠  ⁠3 tablespoons butter

•⁠  ⁠3 cloves garlic, minced

•⁠  ⁠1 teaspoon dried thyme

•⁠  ⁠1 teaspoon dried parsley

•⁠  ⁠Salt and pepper to taste

•⁠  ⁠1/4 cup grated Parmesan cheese

•⁠  ⁠Fresh parsley, for garnish

1.⁠ ⁠Preheat your oven to 375°F (190°C).

2.⁠ ⁠In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

3.⁠ ⁠Add the chopped mushrooms, thyme, parsley, salt, and pepper. Cook until mushrooms are browned and any moisture has evaporated, about 5-7 minutes.

4.⁠ ⁠In a bowl, mix the cooked mushrooms with cream cheese and mozzarella cheese until well combined.

5.⁠ ⁠Carefully cut a pocket into each chicken breast and stuff it with the mushroom cheese mixture.

6.⁠ ⁠Place the stuffed chicken breasts in a greased baking dish and sprinkle with grated Parmesan cheese.

7.⁠ ⁠Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.

8.⁠ ⁠Garnish with fresh parsley before serving.