In this chicken recipe with cream cheese, boneless breasts are pounded thin, then stuffed with a mushroom and cream cheese mixture. The rolls are coated with brown sugar and Dijon and rolled in chopped nuts before baking.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
469 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
Step 3
Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up.
Step 4
In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped walnuts. Place in a baking dish.
Step 5
Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.
