Mushroom Stuffed Chicken Breast
  • 1 lb mushrooms
  • 1/4 tsp pepper, freshly ground
  • 1/4 tsp nutmeg (optional)
  • 1/2 cup sour cream
  • 5 tbsp butter or margarine
  • 1/2 tsp salt
  • 1 tbsp italian seasoning
  • 1 1/2 cup fresh bread crumbs
  • 4 chicken breasts
  • 1/2 cup chicken broth
  • 1/4 tbsp oregano
  • 1/2 tbsp basil
  • 1/4 tbsp rosemary
  1. The Mushrooms should finely chopped.
  2. The chicken breasts should be boned and skinless, halved (8 pieces) and pounded flat. Seasoned bread crumbs may also be used.
  3. Preheat the oven to 350 f.
  4. Melt 4 tablespoons of the butter in a skillet. Add the mushrooms (finely chopped), salt and pepper and cook, stiring often untilthe
  5. mushrooms turn very dark and absorb all the butter.
  6. Remove from the heat.
  7. Add the Italian seasoning to the bread crumbs. Stir in 3/4 cup of the bread crumbs and the nutmeg.
  8. Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken.
  9. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow
  10. casserole/ baking dish.
  11. Melt the remaining tablespoon of butter and
  12. brush over the chicken.
  13. Sprinkle with the remaining 3/4 cup of bread
  14. crumbs until all the pieces are covered.
  15. Mix the sour cream with the heated chicken broth and pour over the chicken.
  16. Bake for 45-60 minutes, until lightly browned.
  17. Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture.