Originally Posted by MikePageKY
Originally Posted by Crystal211
Yesterday I made stuffed chicken breasts (stuffed with brocolli, almonds, and mushrooms) and cream cheese gravy with rice...it'll feed me until Monday/Tuesday.
OOo ooooo; I want to know perxactly how you make those, because it sounds scrumptious!!!!!
Here you go...I use less butter, though, all of that isn't necessary...
RECIPE: Stuffed Chicken Breast
CATEGORIES: Main Dishes
4 Boneless, Skinless Chicken Breasts
16 oz Frozen Broccoli
1/3 cup Butter or Margarine
2 tbsp Butter or Margarine
1/3 cup Slivered Almonds
1 can Fresh, Cleaned and Sliced Mushrooms
2 tbsp Flour
2 cup Milk
4 oz Cream Cheese
Salt and Pepper
Minute White Rice
•Slightly pound chicken breasts with a mallet.
•Cook broccoli as directed on package, shorten cooking time by 1-2 minutes.
•Melt 1/3 cup butter or margarine and saute cooked broccoli, almonds, and sliced mushrooms.
•Place some of sauteed mixture in middle of each chicken breast, reserve some sauteed mixture for sauce. Roll breast up and dip in additional melted butter or margarine.
•Place in baking dish and bake at 350º degrees for 1 hour.
•Serve chicken breasts over a bed of cooked rice and covered with a blanket of sauce.
•Melt butter or margarine, add 2 tablespoons flour and let thicken.
•Add milk slowly allowing it to thicken slightly.
•Add cream cheese (cut into strips) and add reserved sauteed mixture.
•Season with salt and pepper to taste.
•Add milk as needed to obtain gravy consistency.