Ingredients

4 boneless skinless chicken breast
3 oz. Smoked Gouda cheese
3 oz. portobello baby mushrooms
½ red bell pepper (sliced)
5 pods of garlic (sliced)
2 tablespoons EVOO (Extra Virgin Olive Oil) or Olive oil
Seasoning to taste

Preparation

Preheat oven to 400 degrees.

Cut a horizontal slit through the thickest part of the chicken breast to form a pocket and season chicken breast to your liking (set aside momentarily).

Cut cheese into slices and strips of approximately ½ inch thickness.

Sautee mushrooms, bell peppers and garlic until tender (let cool).

Heat oil in a large nonstick skillet over medium high heat and sear each chicken breast.

Fill chicken breast with sautéed vegetables and cheese and secure with a wooden toothpick.

Place seared chicken breast into a nonstick casserole dish and bake for approximately 30 minutes until done and tender.

Serve with your favorite side and if you like, try the following sauce:

Ingredients

2 tablespoons butter
1 ½ tablespoons flour
¼ cup flat leaf parsley
1-cup whole milk
½ cup chicken broth
¼ lb Smoked Gouda, shredded
Seasoning to taste

Preparation

Melt butter in a large pan. Sprinkle flour over butter and whisk to create a roux. Let bubble until a light brownish color appears, about 3 to 4 minutes. Add chopped parsley. Slowly whisk in the milk and chicken broth. Allow mixture to come to a simmer and thicken.

Whisk in Smoked Gouda and stir until cheese has melted and the mixture is smooth.