Pecan Country Chicken

• 4 whole chicken breasts, halved and skinned
• 8 fresh mushrooms, chopped
• 4 oz. cream cheese
• 1 Tbsp. fresh thyme, chopped
• 1 c. bread crumbs
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 onion, diced
• 2 Tbsp. butter
• 1 Tbsp. mustard
• 1/2 c. butter, melted
• 1 1/2 c. chopped pecans
• 1/4 c. fresh parsley, minced

1. Pound chicken to 1/4-inch thick.
2. Sprinkle with salt and pepper.
3. Saute mushrooms and onions in butter.
4. Cool.
5. Mix with cream cheese, mustard and thyme.
6. Spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.
7. Mix pecans, bread crumbs and parsley in bowl.
8. Dip chicken in butter, then in crumbs, turning to coat.
9. Place on greased cookie sheet, seam side down.
10. Bake at 350u0b0 for 35 minutes or until done.
11. Good with rice.

chicken breasts, mushrooms, cream cheese, fresh thyme, bread crumbs, salt, pepper, onion, butter, mustard, butter, pecans, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241828 (may not work)