Monday, January 25, 2010

Chicken Stuffed with Mushroom and Spinach Stuffing

So now I had all this extra stuffing from the mushrooms, so the next Night for dinner I decided to use it in the chicken. I used four boneless, skinless chicken breast, butterflied and pounded flat. When that was done I placed a generous amount of stuffing in each chicken breast and rolled them up. I sprayed a Pyrex dish with cooking spray, put the stuffed chicken in the pan, and baked them for about 25 minutes at 350 degrees. I served it with simple egg noodles with butter and Parmesan cheese and roasted, honey glazed carrots and parsnips. It was yummy! Plus, everyone liked it, so  I will make it again.

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