So I made this Mushroom and Cheese stuffed chicken breast tonight and it was so good I wanted to share the recipe! 3 Tbsp. butter or margarine, divided 1-1/2 cups (4 oz.) coarsely chopped fresh mushrooms 1/4 cup finely chopped onion 1 tsp. minced garlic or 1/4 tsp. garlic powder 2 cups (8 oz.) Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese 1/2 tsp. lemon pepper seasoning 4 large boneless, skinless chicken breast halves, flattened to 1/4-inch thickness 1/3 cup seasoned dry bread crumbs DIRECTIONS 1Melt 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. 2Stir 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. 3Bake in preheated 450°F 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.
Posted on: Sun, 03 Aug 2014 01:58:36 +0000
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