Instructions

• Preheat your oven to 375°F. You'll use it to finish off the chicken later after the pressure cooker gets the job done.
• Grab a skillet and melt 2 tablespoons of butter over medium heat. Toss in those sliced mushrooms and cook 'em until they're soft, about 5-7 minutes.
• Stir in your minced garlic, chopped parsley, onion powder, salt, and pepper. Cook all this for another 2 minutes while you get everything juicy and fragrant. Then take it off heat and let the mixture cool a bit so it’s easier to stuff.
• Next, carefully butterfly the chicken breasts. That means cut them almost in half but don’t slice all the way through, making a pocket for your filling. Season both sides with salt and pepper, don’t skip this part.
• Stuff each chicken breast with your yummy mushroom mixture. If you feel it’s gonna spill out, just secure ‘em with toothpicks.
• Now melt the remaining 2 tablespoons of butter in your skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes each side until they get that pretty golden brown color.
• Transfer those beauties to a baking dish and pop them in the preheated oven for about 20-25 minutes. Let them rest a few minutes after baking before serving so the juices settle.