|Note the Cucumber Tomato Salad from here|
I adore mushrooms!
8 oz pkg mushrooms, sliced (or more if like me, you can't get enough of them)
half an onion, diced
handful of mozzarella cheese
2 Chicken breasts
Saute the mushrooms and the onion in a little bit of olive oil for 10 min. Remove pan from heat. Throw in a few cloves minced garlic and 1/2 tsp thyme. Grind in some salt and pepper. Throw in a handful of mozzarella cheese.
Slit chicken breasts in half lengthwise through the thickest part of the chicken and stuff the chicken with the mushrooms. Sprinkle with salt and pepper. Dredge the chicken in flour, then egg, then breadcrumbs. Brown in a hot skillet coated with olive oil for a few minutes on both sides (until starting to brown). Bake at 350 for 15-20 min.
This was a keeper. My husband and I shared a chicken breast and we have one left over for later this week - I never complain if I don't have to cook later in the week because I get to eat something delicious twice!