Mushroom-Stuffed Chicken recipe
Cooking Light, April 2010
This is the other recipe where you pan fry then finish in the oven. This was really yummy too!! I would make it with baby bellas instead of white button mushrooms next time. That would make it REALLY good. I love the combination of thyme and mushrooms. It is mighty tasty!!
Be careful to cut the chicken evenly because I didn’t. I accidentally cut a little lower on one breast and the filling leaked out the bottom. It’s difficult to bread when it’s stuffed, so prepare to make a mess or at least have messy fingers. But it’s sooooo worth it!!
Measuring cups and spoons
Oven safe, large, nonstick skillet