HERB-STUFFED CHICKEN WITH SAUTEED MUSHROOMS AND PEPPERS
Serves: 4 servings.
 
Ingredients
  • 1 c. herb stuffing mix
  • ½ c. boiling water
  • 1 Tbsp. butter or margarine, melted
  • 4 chicken breast halves, skinned & boned
  • 3 oz. Monterey Jack cheese
  • 1 egg, slightly beaten
  • ⅓ c. Italian-seasoned bread crumbs
  • Butter-flavored vegetable cooking spray
  • 3 green onions, sliced diagonally
  • 1 sm. sweet red pepper, cut into julienne strips
  • 2 Tbsp. butter or margarine, melted
  • 6 fresh mushrooms, sliced
  • ¼ c. white wine Worcestershire sauce (aka Lea & Perrins Marinade for Chicken)
Instructions
  1. Combine first three ingredients; set aside. Place chicken breasts between two sheets of heavy-duty plastic wrap. Flatten to ¼ inch thickness, using a meat mallet (flat side); set aside.
  2. Cut cheese into four 2-1/2 x 1 x ¼ inch strips. Place a cheese strip in center of each chicken breast. Spoon stuffing mixture evenly over cheese; fold sides of chicken breast over stuffing; roll up, and secure with wooden picks.
  3. Dip chicken roll in egg; roll in bread crumbs, and place in a lightly greased 8 inch square baking dish. Spray chicken breast with cooking spray. Bake at 375 degrees for 35 minutes or until done. Remove from oven, and spray again with cooking spray.
  4. Sautee green onions and red pepper in 2 tablespoons of butter until crisp-tender. Stir in mushrooms and Worcestershire sauce; spoon vegetables over chicken and serve.
Notes
Ellen Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/herb-stuffed-chicken-with-sauteed-mushrooms-and-peppers/