Mushroom-Stuffed Chicken Breasts
A creamy mushroom filling and crispy crumb crust make everyday chicken simply irresistible.6 ounces Dierbergs Deli Olive Bar Mushroom Bruschetta Mix
1/2 cup chive and onion soft cream cheese spread
2 packages (14 ounces each) Just Bare chicken breast fillets
1 cup panko bread crumbs
1 teaspoon Italian herb seasoning
2 tablespoons Dierbergs vegetable oil In small bowl, stir together mushroom mix with cream cheese; set aside.
To make pockets, insert tip of sharp knife into thicker side of each breast, about 1/2-inch from one end. Create pocket by slicing to within about 1/4-inch of the other side. Stuff each breast with 1/4 cup of the mushroom/cheese mixture, dividing it evenly throughout pocket. Gently press to close pocket.
On sheet of waxed paper, combine panko and Italian seasoning. Lightly coat chicken in panko mixture. In large oven-proof skillet, heat oil over medium-high heat. Add chicken; cook until golden brown, about 3 minutes per side. Place skillet in 375ºF oven and bake until internal temperature is 165ºF., about 15 to 20 minutes. Let stand 5 minutes before serving.
Makes 4 to 8 servings
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