Mushroom Stuffed Chicken Breasts
Ingredients
1 lb. mushrooms, finely chopped
1/4 tsp. pepper, freshly ground
1/4 tsp. nutmeg (optional)
1/2 C. sour cream
5 Tbsp. butter or margarine
1/2 tsp. salt
1 Tbsp. italian seasoning
1-1/2 C. fresh breadcrumbs
4 chicken breasts, boned, skinless, halved (8 pieces) and pounded flat
1/2 C. chicken broth
Italian Seasoning:
1/4 Tbsp. oregano
1/2 Tbsp. basil
1/4 Tbsp. rosemary
Cooking Instructions
Preheat the oven to 350. Melt 4 Tbls. 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 breadcrumbs. Stir in 3/4 C. 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 1 Tbls. butter and brush over the chicken. Sprinkle with the remaining 3/4 C. of breadcrumbs 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)