Mushroom-Stuffed Chicken or Not Today.

     Ladies and gentlemen, my best friend passed away yesterday and I just don't have it in me to write. I'm sorry, hopefully I will get back on track next week.
For now here is this week's dinner.

                                Mushroom-Stuffed Chicken

 Serves   4

Ingredients

cooking spray

1/4 cup chopped green onions

8 ounces presliced mushrooms

1/2 tsp dried thyme

1 garlic clove, minced

1/2 cup (2oz.) shredded part-skim mozzarella cheese

3/4 tsp salt, divided

1/2 tsp black pepper, divided

4 (6 oz.) boneless, skinless chicken breast halves

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1/2 cup breadcrumbs

1 Tbsp. olive oil

Instructions

Preheat oven to 350f.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; saut'e 10 minutes. Stir in thyme and garlic. Cool 10 minutes; stir in cheese, 1/4 tsp salt, and 1/4 tsp pepper.

Cut a slit through thichest portion of each breast halve to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 tsp salt and 1/4 tsp pepper.

Place flour in a shallow dish. Place eggs in a shallow dish. place breadcrumbs in a shallow dish.Dredge chicken in flour. Dip chicken in eggs; dredge in breadcrumbs.

Heat oil on skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350f. for 15 minutes or until a thermometer registers 165f.

This recipe yields 1 stuffed breast half per serving.


     The most important thing about food is sharing it with family, friends, and loved ones. Make sure you take time to enjoy your food and loved ones together.
Thank you for bearing with me during this difficult time.

                                                                Stuart Little Lancaster
                                            27 Jan. 2000                                 6 Jul. 2012


     Next week - Crock Pot Greek-Style Meatballs and Artichokes or They Do Exist.