Post by chief_cook2 on Oct 26, 2002 20:41:41 GMT -6
4 boneless, skinless chicken breasts 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 8 ounces fresh mushrooms, chopped 1/2 small onion, diced or 6 green onions 2 tablespoons butter 4 ounces cream cheese, softened 1 tablespoon french style mustard 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme 1/2 cup butter, melted 1 1/2 cups finely diced Texas pecans 1 cup fine bread crumbs 1/4 cup minced fresh parsley
On hard surface with meat mallet pound chicken to 1/4 inch thickness.Sprinkle with salt and pepper. Saute mushrooms and onions in butter. Cool.Mix with cream cheese, mustard and thyme. Divide into 4 equal portions andspread on each piece of chicken. Fold over ends and roll up, pressing edgesto seal. Mix pecans, bread crumbs and parsley in a bowl. Dip chicken inbutter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice.
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