- Heat olive oil in a skillet over medium heat. Add garlic and onion, sauté until softened.
- Add chopped mushrooms and cook until they release their moisture and become golden brown.
- Stir in breadcrumbs, Parmesan cheese, salt, pepper, and fresh parsley. Cook for an additional 2-3 minutes until well combined. Remove from heat and set aside.
2. Butterfly the Chicken:
- Preheat your oven to 375°F (190°C).
- Lay each chicken breast flat on a cutting board. With a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Season the inside of each pocket with salt, black pepper, paprika, and dried thyme.
3. Stuff the Chicken: