Stuffed Chicken Breast

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 1 cup chicken broth (from boulion is fine)
• 1/2 cup milk
• 1 package bread stuffing mix
• 1 medium onion
• 6 medium fresh mushrooms
• 2 tablespoons olive oil
• salt
• pepper
• paprika
• dried parsley
• 1 cup chicken broth (from boulion is fine)
• 1/2 cup milk
• 2 tablespoons flour
• 1 tablespoon butter
• 1 teaspoon garlic powder

Recipe

• 1 pre-heat saute pan over medium heat with olive oil chop the onion and mushrooms and saute until tender.
• 2 set aside.
• 3 prepare the stuffing per the package's directions.
• 4 add the onions/ mushrooms to the stuffing.
• 5 pound out the chicken breast until apx double in size.
• 6 take care not to tear them.
• 7 the best way to do this is to put each breast between layers of plastic wrap.
• 8 then use a meat pounder or the flat of a cleaver to gently flatten out each breast.
• 9 take a portion of the stuffing mixture and wrap the chicken breast around it forming a ball.
• 10 place the breasts into a 9x13 glass baking dish, open side down.
• 11 sprinkle with paprika.
• 12 salt& pepper to taste.
• 13 place under a low broiler for 30 minutes or until the chicken is done.
• 14 while chicken is cooking, prepare the sauce.
• 15 in a medium sauce pan add broth, milk, butter, garlic powder, salt& pepper to taste.
• 16 warm over medium heat until butter just melts and can be wisked in.
• 17 in a prep bowl combine flour and 4 tbls water.
• 18 mix with a wisk to eliminate any lumps and flour is fully incorporated.
• 19 add to the sauce and stir continually until sauce thickens.
• 20 do not allow it to boil or the sauce will break.
• 21 to serve: place each stuffed breast on a plate and spoon sauce over.
• 22 garnish with dried parsley.