Melt the clarified butter in a large ovenproof pan over medium heat, add the minced garlic, and sauté for 1 minute or until fragrant. Add the mushrooms and seasoning to taste, and continue to sauté for 5-6 minutes or until soft and golden. Add the flat-leaf parsley, mix through, and remove from the heat.

Season the prepared chicken breasts with onion powder, garlic salt and cracked black pepper, and rub to coat.

Place the sliced bocconcini into the slit of the breast, and divide the mushroom mix between the two breasts, reserving some mushrooms and the juices for the sauce in a bowl. Grate over parmesan cheese to your taste to cover the slit in the breast, then seal the chicken using toothpicks or skewers.

Set the pan used to cook the mushrooms back over high heat (make sure the mushrooms have been removed and the pan is empty). Add the olive oil and sear the stuffed breasts for 3 minutes on each side until golden.

Place the pan into the oven and roast for 13 minutes or until cooked through and reaching an internal temperature of 74°C (165°F). Remove from the oven and allow to rest for 10 minutes.

In the meantime, place a pan over medium heat. Add the clarified butter and allow it to melt. Add the garlic, reserved mushrooms and juices, and sauté for 1 minute. Pour in the thickened cream, season to taste, and bring to a simmer. Once simmering, continue for 7 minutes or until reduced and thick, stirring frequently.

Add the roughly chopped flat-leaf parsley, the pan juices from the chicken, and parmesan cheese, and check for seasoning. Stir to combine and melt the cheese, then remove from the stovetop.

Remove the toothpicks or skewers from the chicken breast, place onto a plate, pour over the mushroom sauce, and serve alongside a salad of your choice. Dig in.