Author Notes
A savory walnut, onion and mushroom stuffing fills a walnut breaded chicken breast for delicious crunchy goodness —Karen Burkett
Ingredients
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1 tablespoon
olive oil
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1 cup
mushrooms sliced
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1
sm onion chopped
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2 cups
walnuts-chopped (divided in recipe)
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1 cup
corn flake type cereal crushed
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4
boneless chicken breasts
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2
eggs
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1 ounce
melted butter
Directions
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Heat the olive oil in a skillet; add mushrooms and onions and sauté 5 minutes. Salt and Pepper to taste. Stir 1 cup of the walnuts into the onion mixture and cook 3 minutes. Remove from heat.
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Pound the chicken breast flat using a skillet. Salt and pepper both sides of the chicken breast. Stuff each breast with ¼ of the stuffing.
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Beat the egg in a small bowl. Mix the corn flakes and walnuts in another bowl. Dip the chicken in the egg then the walnut/corn flake mix to coat. Place stuffed and coated chicken on a baking sheet and drizzle lightly with melted butter.
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Bake at 375° F until done. Internal temperature should be 165° F.
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