Mushroom Stuffed Chicken Recipe

• 4 Chicken Breasts (halved, boneless and skinless)
• 1 pound Mushrooms (finely chopped)
• ¼ tsp Black Pepper (freshly ground)
• ¼ tsp Nutmeg
• ½ cup Sour Cream
• 5 tbsp Butter
• ½ tsp Salt
• 1 tbsp Italian Seasoning
• 1½ cups fresh Bread Crumbs
• ½ cup Chicken Broth

• Flatten the chicken halves to ½ inch thickness.
• Preheat oven to 350 degrees F.
• Heat 4 tbsp of the butter in a pan and stir fry the mushrooms, until they turn brown and absorb all the butter.
• Sprinkle salt and pepper. Mix well. Remove from heat.
• Combine bread crumbs with Italian seasoning.
• Add ¾ cup bread crumbs and nutmeg to the pan contents.
• Divide the mixture into 8 parts and place on the centre of each chicken piece.
• Roll the chicken around the stuffing and place on a buttered baking sheet (keep the sealed side down).
• Brush the chicken with rest of the butter and sprinkle rest of the bread crumbs over the chicken.
• Combine sour cream with chicken broth and pour over the chicken.
• Bake for about 45 minutes, until light brown.
• Remove and serve hot.