Mushroom-Cheese Stuffed Chicken Breasts
6 boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, chopped
4 ounces mushrooms, chopped
1 rib celery, thinly sliced
1 egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons fine dry breadcrumbs
2 teaspoons grated parmesan cheese
3/4 cup shredded mozzarella cheese
salt and pepper
Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.
Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls. Top with white sauce, gravy or buttered bread crumbs if desired.
Bake at 350°, basting occasionally with gravy, for 1 hour. Serves 4 to 6.