Mushroom & Onion Stuffed Chicken

Q: “I drink one scotch a night. Good or bad?”
A: “In that amount, any alcohol, including Scotch, has a health benefit”

– Dr. Mehmet Oz
Q: “Is the fat content in this recipe going to lead to serious health risk?”
A: “Not if you wash it down with Scotch.”
-Me
Repeat after me.  “Winner.  Winner.  Winner.  Now let’s make dinner!”
Mushroom and Onion Stuffed Chicken

Preheat oven to 350 degrees.

4 boneless chicken breasts, butterflied and pounded flat
salt and pepper to taste
8 to 10 mushrooms, your preference, diced
1 C bread crumbs
1 C French’s crispy onions
1 C whipping cream, divided



Open the butterflied chicken breast and season with salt and pepper.  Set aside.  In a small bowl, combine mushrooms through crispy onions and mix together with fingers.  Using a spoon, place one generous handful of stuffing onto the center of the chicken breast.  Pour about three tablespoons of cream over the top and fold chicken one flap over another and flip over so chicken is seam side down.  Do the same for the remaining chicken breasts.  Place in oven safe baking dish.  Cover all chicken with remaining stuffing and pour remaining cream over the top.  Bake for 55 minutes or until top is golden brown and chicken is cooked through.

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