This recipe came out of a kids cookbook my daughter had when she was younger. Since both my kids were picky eaters I had to find picky eater food. This actually fit the bill for them and for me too. Easy, cheap and kid friendly. What else could you ask?
1 8 oz. pkg. sliced mushrooms
1/4 cup shredded mozzarella or Monterey Jack cheese
1/4 cup plain yogurt
1 tablespoon chopped pimiento
2 teaspoons dried parsley flakes
4 boned skinless chicken breasts, pounded slightly to flatten
3 tablespoon butter
Grated Parmesan cheese
Saute mushrooms in 2 tablespoon butter.
In mixing bowl stir together mushrooms, cheese, yogurt, pimiento and parsley.
Spread 2 rounded tablespoons of mixture on each piece of chicken.
Fold 1 side over to meet other. Fasten with tooth-pick.
Place chicken in baking dish.
In a saucepan melt 1 tablespoon butter.
Brush tops of chicken with butter and sprinkle with Parmesan cheese.
Bake at 350 degrees for 40-45 minutes
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