for mushroom stuffed chicken simply take a few large mushrooms (depending on how many breasts you are filling... for 4 breasts use 2-4 mushrooms), diced finely. add a couple of pinches of parsley and a small dash of basil (use dried basil for this). half a teaspoon of seasoning salt. a few tablespoons of cream cheese to smooth it all together, and a single clove off of a knob of garlic (one piece of the garlic) diced very fine. add some shredded mozza or swiss and mix vigorously.

to make it "a la king" simply add crab meat to the mix. to make it "neptune" add a crab sauce and a sprinkle of crab meat as a topping.

either slice a small hole into the breast and make a pocket inside of the chicken or get 2 small breasts that have been made flat with a meat tenderizer and put the filling inside or in between. crack a few eggs and beat them, dip the breast in the egg and then coat the egg-breast in bread crumbs. now bake on 350 for about an hour to an hour and a half.

it's fairly easy to do if you just don't stress about the recipe to much. Simply add small amounts of each ingredient as you go and add more if you think it doesn't taste quite the way you like it.

it should take you about 30 minutes to prepare the mix for the chicken and maybe another 10 to 15 to put it all together.

MUSHROOM - STUFFED CHICKEN BREASTS

1/4 lb. + 4 tbsp. butter
1/2 lb. mushrooms, chopped fine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. freshly made bread crumbs
1/4 tsp. nutmeg
4 boneless chicken breasts, halved
1 c. heavy cream

Preheat the oven to 350 degrees. Melt 1/4 pound of the butter in a skillet. Add the mushrooms, salt, pepper and cook, stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg.

Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. Fold the chicken around the stuffing and place, seam side down, in a shallow casserole.

Melt the remaining 4 tablespoons of butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour on the cream and bake for 30 minutes until lightly brown.

Here is a recipe often made at our place. As we all love the flavor of garlic this recipe is always a welcome treat for my near and dear ones. Learned it from the source web site.
Credit goes to the original author.

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2 large Chicken Breasts
4 oz (120 gm) Mushrooms (Chestnut mushrooms have a lovely flavour however ordinary mushrooms will do just as well)
1/2 oz (15 gm) Butter
2 Cloves Garlic, crushed ( As always, adjust garlic according to taste)
1/2 oz (15 gm) Breadcrumbs
Handful fresh Parsley, chopped
Handful fresh Coriander (Cilantro) leaves, chopped
Salt & pepper

method:
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Wash the mushrooms then chop small. It'll look as if you've got enough to feed an army but don't worry, they'll reduce down.

Melt the butter in a pan, add the garlic and cook gently for a few seconds, then add the mushrooms and stir well. Cook over a medium heat for about ten minutes, stirring occasionally.

At first the mushrooms will release a lot of liquid, most of this will evaporate away in the latter half of the cooking.

Whilst the mushrooms are cooking, pre-heat the oven to 200C (400F).

Stir the herbs into the garlic mushrooms and season with a little salt and a generous helping of freshly ground black pepper. Add the breadcrumbs to soak up the remaining liquid. Mix together to form a paste - the stuffing. Remove from the heat and leave to cool.

Cut a deep slit in each chicken breast and insert half the garlic mushroom stuffing into each one. Use a couple of cocktail sticks to close the chicken up, fold the ends over the top and use another cocktail stick or two to close the parcel up.

Transfer the garlic mushroom stuffed chicken parcels to an ovenproof dish, the slit side uppermost. Cook for about 25 mins or until the chicken is properly done.

Serve the garlic mushroom chicken either with traditional potatoes and veg or on a bed of lightly spiced rice. Remember to remove the cocktail sticks before serving!

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Sometimes we serve it with "White Garlic Sauce",which gives an extra punch of garlic flavor.
For recipe ref source link.

It stays crispy on the outside, with moist centerpiece of this delicious main dish.

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Mushroom-Stuffed Chicken Breasts Recipe

* Prep: 20 min. Bake: 30 min.

Ingredients
* 1-1/2 cups chopped fresh mushrooms
* 1/4 cup chopped celery
* 1/4 cup chopped green onions
* 1/4 teaspoon dried marjoram
* 1/4 cup butter, divided
* 1 package (6 ounces) chicken-flavored stuffing mix, coarsely crushed, divided
* 4 boneless skinless chicken breast halves (6 ounces each)
* 1 egg
* 2 tablespoons milk
* 1 teaspoon paprika

Directions
* In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter for 3-4 minutes or until vegetables are tender. Stir in 1/2 cup stuffing mix.
* Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks.
* In a shallow bowl, whisk egg and milk. Place the remaining stuffing mix in another bowl; stir in paprika. Dip chicken in egg mixture, then coat with crumb mixture. Place seam side down in a greased 8-in. square baking dish.
* Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. Discard toothpicks.

Yield: 4 servings.
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