Mushroom-Stuffed Chicken Breasts
Recipe by: Fannie Farmer Cookbook
Servings : 4

5 tablespoons butter
1/2 pound mushrooms -- chopped fine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg -- optional
8 chicken breast halves, pounded flat -- boned
1 1/2 cups fresh bread crumbs
1/2 cup heavy cream
1/2 cup chicken broth

Preheat oven to 350 degrees F. Melt 4 tablespoons of the butter in a skillet. Add the mushrooms, salt and pepper, and cook, stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. Fold the chicken around the stuffing, and place, seam side down, in a buttered shallow baking dish. Melt the remaining tablespoon of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour on cream and broth. Bake for 30 minutes, until lightly brown.