Baked Stuffed Chicken Breasts

By HeatherS

Ingredients

• 2 whole chicken breast, split, skinned and boned
• 1/4 cup butter or maragarine, divided
• 1 1/2 cups fresh mushrooms, coarsely chopped
• 1/4 cup finely chopped shallots or onions
• 1-125 g (4 ounce) package cream cheese, softened
• 1 tablespoon chopped, fresh dill weed or 1 teaspoon dried dill weed
• 1/4 teaspoon salt
• Dash pepper
• 1 cup fine, dry breadcrumbs

Preparation

Step 1

1. Lightly pound chicken breasts to 1.5 cm (1/2 inch) thick.
2. Melt half the butter and saute mushrooms and shallots until tender and liquid is evaporated; remove from heat, stir in cream cheese, dill, salt and pepper.
3. Spread 1/4 cup mushroom mixture on each chicken breast; fold into lengthwise halves; secure each with a toothpick.
4. Preheat oven to 220°C (450°F).
5. Melt remaining butter; dip chicken in butter; roll in breadcrumbs to coat.
6. Arrange chicken in a 30 × 30 cm (12 × 12 inch) baking dish, drizzle with any remaining butter and bake 15 min. or until golden brown.
7. Remove toothpicks before serving.