Cheesy Mushroom-Stuffed Chicken Breast

1. Stage

Melt butter in a skillet over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add 2 tablespoons flour and stir until blended and paste-like. Stir in sour cream, 1/4 teaspoon salt, and pepper until combined. Cook and stir until mixture is very thick, 3 to 5 minutes. Stir in Cheddar cheese and cook until it melts, 2 to 3 minutes.

2. Stage

Remove from the heat and transfer to a pie pan or a square pan. Cover and refrigerate until chilled and firm, about 1 hour. Cut chilled cheese mixture into 6 "sticks."

3. Stage

Place 1/2 cup flour in a shallow dish, beaten eggs in another dish, and bread crumbs in a third dish.

4. Stage

Place a chicken breast in a resealable plastic bag and pound with a wooden mallet to a thickness of 1/4 inch. Season chicken with salt and place a cheese stick in the middle. Roll chicken up like a jelly roll. Dust it in flour, dip it in egg, and then dip it in crumbs. Repeat to flatten, stuff, and bread remaining chicken breasts. Cover and chill for at least 1 hour or until ready to cook.

5. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line a shallow baking dish with foil.

6. Stage

Heat olive oil in a heavy skillet over medium-high heat. Add chicken and sear until golden brown, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish.

7. Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).