September 2008

Stuffed Chicken Breast with Parmesan Cream Sauce

• 6 (7 oz.) boneless, skinless butterfly chicken breasts
• 1 small onion, chopped
• 1 T. butter
• 1 cup sliced mushrooms
• 1 cup mozzarella cheese
• 2 cups plain bread crumbs
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup chicken broth
• 6 green onions, cleaned

Sauté onion in butter. Add to mushrooms, cheese, bread crumbs, salt, pepper and broth. Stuff chicken breast, laying a green onion in the center. Fold over. Bake at 350° for 35 to 40 minutes. Serve with Parmesan cream sauce.

Serves 6.

Parmesan Cream Sauce

• 1 T. butter
• 1 small onion, chopped
• 2 cups heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp. salt
• ½ tsp. pepper

Sauté onion in butter. Add cream and Parmesan cheese. Simmer until it makes a sauce. Salt and pepper to taste. Serve with stuffed chicken breast.