Sweet & Savory Stuffed Chicken
from the Atlanta Journal & Constitution
Ingredients
- 2 tsp oil
- 1 cup sliced mushrooms
- 8 oz cream cheese, softened
- 1 tsp thyme
- 1 tsp garlic salt
- 1 tsp oregano
- 4 chicken breasts
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1/4 cup Dijon mustard
- 1/3 cup fresh parsley, chopped
Directions
- Preheat oven to 350°.
- Saute mushrooms in oil until softened. Sit aside to cool.
- Create filling by combining cream cheese, thyme, garlic salt & oregano.
- Stir in mushrooms.
- Flatten the chicken breasts.
- Fill each breast w/ the cream cheese mixture.
- Place chicken in baking pan seam side down.
- Create topping by mixing sugar, pecans, mustard & parsley.
- Spread on top of the chicken.
- Bake for 25-30 minutes until the internal temperature reaches 165°.