Shelly's Recipe

MUSHROOM STUFFED CHICKEN

Category: Chicken

3 cups finely chopped fresh mushrooms
1 (14 oz) can chicken broth
1 cup finely chopped onion
1 tsp dried thyme and basil, crushed
1 cup soft bread crumbs
6 boneless, skinless chicken breasts
Salt and pepper, to taste

2 tbsp butter
1 tbsp olive oil
1 cup marinara sauce
1/2 cup whipping cream

Filling: In a skillet, combine first 5 ingredients and bring to a boil. Reduce heat and boil gently, uncovered, 20 minutes or until broth has almost evaporated, stirring occasionally. Remove from heat; cool 10 minutes. Stir in bread crumbs.

Flatten chicken breasts between plastic wrap to 1/4 inch thickness. Sprinkle with salt and pepper. Evenly spread about 1/4 cup filling on each chicken piece. Fold in the bottom and roll up. Press all edges firmly to seal. Secure with toothpicks.

In a skillet, heat butter and oil. Cook chicken until brown on all sides. Bake, uncovered, at 375 for 30-35 minutes or until chicken is no longer pink. Remove toothpicks.

In a saucepan, heat marinara and cream, do not boil. Serve chicken with sauce. Serves 6