Mushroom Stuffed Chicken Breasts
|Mushrooms||1 Cup (16 tbs), sliced|
|Cream cheese||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Green onion||1 , minced|
|Chicken breast||1 , skinned and boned|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
In a frying pan, heat 1 1/2 tablespoons butter over medium heat.
Add mushrooms and saute until all liquid is absorbed, about 10 minutes; cool.
Mash cream cheese with nutmeg, pepper, and green onion.
Flatten chicken breasts, spoon half the mushroom mixture on each piece, put half the cream cheese on top, then loosely fold chicken sides to middle.
Place chicken, seam side down, in a small casserole dish.
Pour vinegar over all, dot chicken with remaining butter, and bake, uncovered, in 350 degree oven for 25 to 30 minutes, basting at least once.