Chicken Breasts Stuffed With Mushroom Bread Pudding

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Recipe by chef caroline morris for pilgrim's chicken.

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Steps

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Preheat oven to 375f.

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Saut onions & peppers in olive oil over medium high heat until translucent.

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Add mushrooms & garlic and cook until mushrooms become soft.

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Combine all ingredients except chicken in a large bowl.

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Place each flattened chicken breast membrane side down and season with salt and pepper.

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Place 1 / 6 of the bread pudding mixture in the center of each breast.

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Fold the tail end toward the center over the bread pudding.

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Season the outside with salt and pepper and secure with a toothpick or butchers twine.

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Place on a lined pan and cook for 45 minutes or until the internal temperature reaches at least 165f.

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Ingredients

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boneless skinless chicken breasts, olive oil, onion, red bell pepper, fresh mushrooms, garlic, bread, white wine, heavy cream, cheese, egg, fresh herb, salt and pepper