Mushroom-Stuffed Chicken Breasts

• 1/4 lb. plus 4 Tbsp. butter
• 1/2 lb. mushrooms, chopped fine
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 1/2 c. fresh bread crumbs
• 1/4 tsp. nutmeg
• 4 chicken cutlets, pounded thin
• 1 c. heavy cream

1. Preheat the oven to 350u0b0.
2. Melt 1/4 pound of butter in a skillet.
3. Add the mushrooms, salt and pepper; cook stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg.
4. Divide the mushroom stuffing into 8 portions and place a portion in the center of each chicken.
5. Fold the chicken around the stuffing and place, seam side down, in a shallow casserole dish.
6. Melt the remaining 4 tablespoons of butter and brush over the chicken.
7. Sprinkle with the remaining 3/4 cup bread crumbs. Pour on the cream and bake for 30 minutes until lightly brown.

butter, mushrooms, salt, freshly ground pepper, bread crumbs, nutmeg, chicken cutlets, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272164 (may not work)