Copper State Cook Book

Glazed Stuffed
Chicken Breasts
8 boneless skinless chicken
breasts
2 8 ounce packages sliced
fresh mushrooms
¼ cup butter
1 8 ounce package cream
cheese, softened
½ cup packed brown sugar
½ cup brown mustard
½ cup chopped pecans
18
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Rinse chicken, pat dry. Pound to ¼ inch thickness between
sheets of waxed paper. Sauté mushrooms in butter for
5 to 10 minutes or until tender; drain if watery. Melt cream
cheese in a saucepan over low heat. Mix cream cheese
and mushrooms together. Place ¼ 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.
Submitted by Margarite | Human Resources
“I can’t stand people that do not
take food seriously.”
– Oscar Wilde