Cream Cheese Chicken recipe

6 servings

1 teaspoon butter

8 ounces fresh mushrooms, sliced

6 ounces cream cheese, softened

6 skinless, boneless chicken breast halves

1 cup brown sugar

1/2 cup Dijon mustard

1/2 cup chopped walnuts

Preheat oven to 450 degrees F (230 degrees C).

Melt butter in a skillet over medium heat.

Saute mushrooms until tender.

Reduce heat to low, and stir in cream cheese until melted.

Remove from heat.

Pound chicken breasts thin with a meat mallet.

Spread with mushroom mixture, and roll up.

In a small bowl, mix together brown sugar and Dijon mustard.

Press mustard mixture onto chicken.

Roll chicken in chopped nuts.

Place in a baking dish.

Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.