Mushroom Stuffed Chicken Rollups recipe

6 servings

1/4 cup butter

1/2 pound button mushrooms, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

1 cup seasoned dry bread crumbs, divided

6 skinless, boneless chicken breast halves

1/8 cup butter, melted

3/4 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C).

To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat.

Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark.

Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs.

Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks.

Place seam side down in a lightly greased 9x13 inch baking dish.

Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs.

Pour cream over all.

Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.