Baked Stuffed Chicken Breasts - cooking recipe

Ingredients

2 whole chicken breasts, split, skinned and boned
1/4 c. butter or margarine, divided
1 1/2 c. fresh mushrooms, chopped
1/4 c. shallots or onions, finely chopped
1 (3 oz.) cream cheese
1 tsp. dried dill weed, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 c. fine, dry bread crumbs

Preparation

With meat mallet, lightly pound chicken breasts to 1/2-inch thickness. In large skillet over medium heat in 1 tablespoon hot butter, cook mushrooms and onions until tender and liquid is evaporated, stirring occasionally. Remove from heat. Stir in cream cheese, dill, salt and pepper. Spread 1/4 cup mushroom mixture on each chicken breast. Fold into lengthwise halves. Secure with toothpick.