Mushroom Stuffed Chicken
  • 1 can chicken broth
  • 3 c finely chopped mushrooms
  • 1 c finely chopped onions
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 c soft bread crumbs
  • 6 chicken breast halves
  • 2 tblsp butter
  • 1 tblsp oil
  • In a large skillet, combine the broth, mushrooms, onions, thyme, and basil. Bring to boiling.
  • Reduce heat and boil gently, uncovered, for 20 minutes or until broth has almost evaporated, stirring occasionally.
  • Remove from heat; cool 10 minutes. Stir in bread crumbs.
  • Flatten chicken to 1/2 inch thickness and sprinkle with salt and pepper.
  • Evenly spread about 1/4 c filling on each piece. Fold in the bottom and sides; roll up. Press edges to seal. Secure with toothpicks.
  • In a 12-inch oven proof skillet, heat butter and oil over medium-high heat.
  • Add chicken rolls and cook 5 minutes or until golden, turning to brown on all sides.
  • Bake uncovered in a 375 degree oven 30-35 minutes.
  • Remove toothpicks.
Source: Zee Custer