Mushroom Stuffed Chicken Breasts

Recipe Ingredients

1 lb	454g / 16oz	Mushrooms
1/4 teaspoon	1.3ml	Pepper - freshly ground
1/4 teaspoon	1.3ml	Nutmeg - (optional)
1/2 cup	118ml	Sour cream
5 tablespoons	75ml	Butter or margarine
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Italian seasoning
1 1/2 cups	219g / 7.7oz	Fresh bread crumbs
4		Chicken breasts
1/2 cup	118ml	Chicken broth
		Italian Seasoning
1/4 tablespoon	3.8ml	Oregano
1/2 tablespoon	7.5ml	Basil
1/4 tablespoon	3.8ml	Rosemary

Recipe Instructions

The Mushrooms should finely chopped. The chicken breasts should be boned and skinless, halved (8 pieces) and pounded flat. Seasoned bread crumbs may also be used.

Preheat the oven to 350F. Melt 4 tablespoons of the butter in a skillet.

Add the mushrooms (finely chopped), salt and pepper and cook, stirring often until the mushrooms turn very dark and absorb all the butter.

Remove from the heat. Add the Italian seasoning to the bread crumbs.

Stir in 3/4 cup of the bread crumbs and the nutmeg.

Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken.

Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. Melt the remaining tablespoon of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs until all the pieces are covered.

Mix the sour cream with the heated chicken broth and pour over the chicken. Bake for 45-60 minutes, until lightly browned.

Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture.

Source:
Emeril Lagasse

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