Cheese And Mushroom Stuffed Chicken Breasts

• 3 tablespoons butter or 3 tablespoons margarine, divided
• 1 1/2 cups coarsely chopped fresh mushrooms
• 1/4 cup finely chopped onion
• 1 teaspoon minced garlic
• 2 cups Italian cheese blend, shredded
• 1/2 teaspoon lemon pepper seasoning
• 4 large boneless skinless chicken breast halves, flattened to 1/4-inch thickness
• 1/3 cup seasoned dry bread crumb

1. 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. 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. Bake in preheated 450u0b0F 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.

butter, fresh mushrooms, onion, garlic, italian cheese blend, lemon pepper, chicken, bread

Taken from www.food.com/recipe/cheese-and-mushroom-stuffed-chicken-breasts-146843 (may not work)