Ingredients
-
3
-
1 1/2
-
1/4
-
1
-
2
-
1/2
-
4
-
1/3
-
-
-
-
-
-
-
Directions
Cheese and Mushroom Stuffed Chicken Breasts, This is a great dish to serve for company , These are wonderful — a definite keeper , says my husband! I actually found this recipe on the back of a bag of cheese I think it was Sargento I thought I would beat someone to posting it, but I guess not 🙂 I made these up yesterday and served Recipe #199763 and a rice pilaf with almonds alongside A definite hit with our dinner guests and our family!, The only change I made was used thinly sliced chicken I put half of the chicken in the pan, spread the cheese/mushroom mixture over that, and then put the last of the chicken over it I avoided using the toothpicks and rolling anything but kept the cheese mixture from drying out So mine is just a lazier version but I still love this recipe!
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Steps
|
1
Done
|
Melt 1 Tablespoon Butter Over Medium-High Heat in Large Skillet . Add Mushrooms, Onion and Garlic; Cook 7 Minutes or Until Vegetables Are Tender and Liquid Is Evaporated, Stirring Occasionally. Remove from Heat; Cool Slightly. |
|
2
Done
|
Stir 1 Cup Cheese and Lemon Pepper Into Cooled Mushroom Mixture; Spread 1/3 Cup Mixture Onto Each Chicken Breast. Fold Chicken Lengthwise in Half; Secure Each With 2 Wooden Picks. Melt Remaining 2 Tablespoons Butter; Dip Chicken Into Butter and Roll in Crumbs. Place in Lightly Greased Shallow Baking Dish or Pie Plate; Drizzle With Remaining Melted Butter. |
|
3
Done
|
Bake in Preheated 450f Oven 20 Minutes or Until Golden Brown and Chicken Is Cooked Through. Sprinkle With Remaining Cheese. Bake 3 Minutes More or Until Cheese Is Melted. Remove Wooden Picks Before Serving. |
