Mushroom Stuffed Chicken With Spicy Sweet Sauce

• 1/2 stick of butter
• 8-12 oz fresh mushrooms (sliced)
• 3 oz of cream cheese (more or less depending on what you prefer)
• 4-6 chicken breasts
• cooking spray
• 1 cup of brown sugar
• 1/2 cup dijon mustard
• 1/2 cup of chopped pecans

1. Pre-heat oven to 425.
2. Melt butter in a saute pan on medium heat and add sliced mushrooms until soft (about 3-5 minutes). Remove from heat and add cream cheese, mix until it is melted and combined with the mushrooms. Set aside.
3. Pound each chicken breast with a mallet or plate edge until thin.
4. Grease a 9x9 baking dish with cooking spray and add flattened breasts. Spoon about 2 tablespoons of mushroom mix into the center of the chicken and roll up. Secure with a tooth pick.
5. To make the sauce mix brown sugar and mustard in a small bowl and pour on top of the chicken.
6. Sprinkle with pecans.
7. Bake for 20 min. or until chicken is no longer pink.
8. When serving beware of the toothpicks!

butter, mushrooms, cream cheese, chicken breasts, cooking spray, brown sugar, dijon mustard, pecans

Taken from www.epicurious.com/recipes/member/views/mushroom-stuffed-chicken-with-spicy-sweet-sauce-1209589 (may not work)