Stuffed Chicken Breast with Mushroom Sauce

1 tablespoon of basil
2 tablespoons of parsley
2-4 ounces of light feta cheese or 2 tablespoons of light cream cheese
1/2 cup of bread crumbs
2 teaspoons of garlic powder
1 egg white
2-4 chicken breasts (skinless and boneless)
2 packages of sliced mushrooms
1 can of low fat or low sodium mushroom soup
milk
oil for pan
2-4 toothpicks or skewers

First, between wax paper, pound the chicken breasts so that they are flat
enough to roll. In a small bowl, mix the basil, parsley and light feta. If
using the cream cheese, spread each tablespoon onto the chicken breasts
evenly. Then put a few Teaspoons of the spice mixture onto the chicken and
spread with your finger tips so that it covers it evenly. Roll each
chicken breasts tightly and secure with the toothpick or skewer. Dip the
chicken in the egg white then evenly coat in the bread crumbs. Sprinkle
some garlic powder on each chicken roll. Cook in a oiled pan over medium
high heat. Just to brown each side. Pre-heat oven to 425 degrees cel. Once
the chicken is browned, place them in the roasting pan. Place the chicken
in the oven for approximately 20 minutes. While the chicken is cooking,
saute mushrooms over medium high heat in a pan with oil. Put aside once
they are browned and tender to your likeness. Then cook mushroom soup as
directed on the can. Once the soup is thi!
ckened, add the cooked mushrooms to the soup and stir. Place the fully
cooked chicken on a plate and cover with the soup mixture on top. Sprinkle
with ground pepper/salt or some grated cheese.

If you are wondering what to serve this wonderful dish with. I always
enjoy it with stuffing and either green beans or corn on the cob. It is
very filling but healthy! I hope you enjoy!!


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