- 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.
04/01/2017
recipepes.com
Cream Cheese Chicken, recipe
PT15M
PT1H
5
455 calories
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