Cheesy Mushroom-Stuffed Chicken

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Pat dry the chicken breasts with paper towels and place them on a clean plate.

Cut a slit through the thickest part of each chicken breast, creating a pocket. Make sure not to cut through to the other end. Place a slice of mozzarella cheese and the sliced mushrooms inside each pocket. Close each pocket using toothpicks to prevent the ingredients from falling out. Season chicken breasts with black pepper and chopped fresh thyme.

Heat extra virgin olive oil and butter in a cast-iron skillet or ovenproof pan over medium-high heat. Sear both sides of the chicken breasts for 6-7 minutes per side.

Place the skillet or pan in the oven and cook for an additional 10-12 minutes, or until the juices run clear and the thickest part of the chicken breast reaches 165 degrees Fahrenheit (75 degrees Celsius).

Remove chicken from the oven and transfer to a clean plate. In the same skillet, leave about 2 tablespoons of the pan juices. If necessary, add a drizzle of olive oil and place the skillet over medium-high heat.

Add the minced garlic to the skillet and sauté until fragrant. Deglaze the pan with white wine and simmer until the alcohol is cooked off.

Place chicken breasts back in the skillet and baste them with the garlic-wine sauce. Return to the oven for an additional 3 minutes.

Remove skillet from oven and allow chicken breasts to rest. Remove toothpicks and serve with your choice of side dish.