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Glazed Stuffed Chicken Breasts Recipe

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This recipe for Glazed Stuffed Chicken Breasts, by , is from Sons of Italy - Weed Lodge #1269, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Lamanna


8 boneless skinless chicken breasts
2 (8-ounce) packages sliced fresh mushrooms
1/4 c. (1/2 stick) butter
8 ounces cream cheese, softened
1/2 c. packed brown sugar
1/2 c. brown mustard
1/2 c. chopped pecans

Rinse the chicken and pat dry. Pound 1/4 inch thick between sheets of waxed paper.
Saute the mushrooms in the butter for 5 to 10 minutes or until tender; drain if watery.
Melt the cream cheese in a saucepan over low heat. Mix cream cheese and mushrooms together. Place 1/4 cup mushroom mixture in the center of each chicken breast. Fold the sides to overlap at the center; secure with wooden picks. A little filling may ooze out. Arrange the chicken rolls in a 9 X 13-inch baking dish.
Combine the brown sugar and mustard in a saucepan over low heat; cook until liquid, stirring constantly. Drizzle the mustard mixture over the chicken. Sprinkle with pecans.
Bake at 350 degrees for 30 minutes or until chicken is cooked through. Serve with rice.

Yield: 8 servings.




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