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  Gourmet Stuffed Chicken Breast
  Category: Chicken
  Author: Chef RA Flusek, Garner, Iowa
  Date: 9/29/2010
  Hits: 630
Serving size: 4
Recipe note: It's one of those very popular dishes I can say that everybody loves it!
Preparation time: 45 minutes

4 1/2 halves of choice boneless skinless chicken breast
4 cloves of garlic
1 med sized onion
1 green bell pepper
1 zucchini
salt-pepper to taste
1/2 cup of white wine
1 tablespoon of seasoning salt
1-2 tablespoons of garlic powder
1 cup of good chicken broth
2-3 tablespoons of Italian spice
1-2 tablespoon of bottled basil
just a pinch of oregano
4-6 small Portobello mushrooms
medium-large frying pan
one oven pan sized enough to hold the 4 breast

First take the breast one by one and trim off any fat and carefully cut a pocket inside each on length way and make sure you stay in the center.
Hollow out each breast then place on a plate or platter and keep cool.
Trim all of the vegetables and de-stem them and small dice everything.
Take the stems off the mushrooms and slice into thin slices.
Place all the vegetables in the fry pan and place on low to med heat and sauté When pan get warm add chicken broth and cook till only ¼.
is left adds spices and wine stir often till dry and shut off heat.
Spread out your chicken breast and stuff 1/4 of the mushroom zucchini dish in each breast and place in an oven proof pan.
Top each one with a little basil- Italian spice.
Place in a 350* degree oven for 25-30 minutes and cook until pink is gone.
When completed serve on good cooked rice or sauté vegetables.

Reformatted from a recipe submitted to, © Good Cooking, Inc.

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