Chicken Breasts Stuffed With Mushroom Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, pounded evenly to 1/2-inch
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/4 cup red bell pepper, chopped
• 2 ounces fresh mushrooms, any variety, steamed and sliced
• 1 teaspoon garlic, minced
• 2 cups bread, cubed
• 1/4 cup wine (optional)
• 1 cup heavy cream
• 2 ounces cheese, grated (gruyere, parmesan, or other)
• egg, beaten
• 1 tablespoon chopped fresh herb (parsley, thyme, rosemary)
• salt and pepper

Recipe

• 1 preheat oven to 375°f.
• 2 sauté onions & peppers in olive oil over medium high heat until translucent.
• 3 add mushrooms & garlic and cook until mushrooms become soft.
• 4 combine all ingredients except chicken in a large bowl.
• 5 place each flattened chicken breast membrane side (skin) down and season with salt and pepper.
• 6 place 1/6 of the bread pudding mixture in the center of each breast.
• 7 fold the tail end toward the center over the bread pudding.
• 8 season the outside with salt and pepper and secure with a toothpick or butcher’s twine.
• 9 place on a lined pan and cook for 45 minutes or until the internal temperature reaches at least 165°f.