Ingredients

1 whole chicken breast
24 medium mushrooms
1/2 lemon; juiced
2 Tbsp. butter or margarine
1 garlic clove; crushed
1 tsp. chopped parsley
salt, pepper
1 egg yolk; lightly beaten
fine dry bread crumbs

Cooking Instructions

Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook for 10 minutes, stirring now and then. Add 2 to 3 Tbls. reserved chicken broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 for 15 to 20 minutes. Serve hot.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)