| 1 | The mushrooms should finely chopped. |
| 2 | The chicken breasts should be boned and skinless, halved (8 pieces) and pounded flat. |
| 3 | Seasoned bread crumbs may also be used. |
| 4 | Preheat the oven to 350°F. |
| 5 | Melt 4 tablespoons of the butter in a skillet. |
| 6 | Add the mushrooms (finely chopped), salt and pepper and cook, stiring often until the mushrooms turn very dark and absorb all the butter. |
| 7 | Remove from the heat. |
| 8 | Add the italian seasoning to the bread crumbs. |
| 9 | Stir in ?cup of the bread crumbs and the nutmeg. |
| 10 | Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of chicken. |
| 11 | Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. |
| 12 | Melt the remaining tablespoon of butter and brush over the chicken. |
| 13 | Sprinkle with the remaining ?cup of bread crumbs until all the pieces are covered. |
| 14 | Mix the sour cream with the heated chicken broth and pour over the chicken. |
| 15 | Bake for 45-60 minutes, until lightly browned. |
| 16 | Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture. |
