Chevre & Mushroom Stuffed Chicken

Directions

1. 1Lay one chicken breast at a time on top of a sheet of plastic wrap; cover with another sheet of plastic wrap. Using a mallet or rolling pin, pound chicken until 1/2-inch thick. Set aside.
2. 2Pulse mushrooms in a food processor until finely chopped. Heat a medium skillet over medium-high heat; add butter to melt. Add mushrooms; saute 3 minutes. Add garlic and cook until the liquid released from the mushrooms evaporates, about 10 minutes. Remove from heat; add salt and pepper to taste and set aside.
3. 3Spread about 1-2 tablespoons goat cheese on top of each chicken breast. Top with a few tablespoons of mushroom mixture. Roll up each breast halfway, tuck in sides and finish rolling. Secure chicken with toothpicks or baker's twine.
4. 4Preheat oven to 400 degrees F. Heat a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat. Add olive oil. Add chicken to the skillet and cook until browned on all sides, about 3-4 minutes. Place chicken in skillet in oven and bake until cooked through, about 15 minutes.
5. 5Remove chicken from oven; let cool 5 minutes and remove toothpicks or twine before slicing. Garnish with chopped fresh parsley, if desired.