Italian Stuffed Chicken
Kathy Solka
Ishpeming, MI
Everyone will think you spent all day in the kitchen!
1 c. sliced mushrooms
2 T. butter
1 c. ricotta cheese
1 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1/2 c. dried parsley
1/4 c. Italian-seasoned dry bread crumbs
4 chicken breasts
paprika
In a skillet over medium heat, sauté mushrooms in butter until tender;
set aside. Combine cheeses, parsley and bread crumbs; mix well. Stir in
mushroom mixture. With your fingers, separate skin from chicken breasts.
Spoon mixture underneath skin; sprinkle with paprika. Arrange chicken in
a lightly greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes,
or until juice runs clear. Serves 4.
Gooseberry Patch Christmas in the Country Cookbook
Kathy Solka
Ishpeming, MI
Everyone will think you spent all day in the kitchen!
1 c. sliced mushrooms
2 T. butter
1 c. ricotta cheese
1 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1/2 c. dried parsley
1/4 c. Italian-seasoned dry bread crumbs
4 chicken breasts
paprika
In a skillet over medium heat, sauté mushrooms in butter until tender;
set aside. Combine cheeses, parsley and bread crumbs; mix well. Stir in
mushroom mixture. With your fingers, separate skin from chicken breasts.
Spoon mixture underneath skin; sprinkle with paprika. Arrange chicken in
a lightly greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes,
or until juice runs clear. Serves 4.
Gooseberry Patch Christmas in the Country Cookbook
