• 6 Boneless, Skinless Chicken Breasts
  • 16 oz. Frozen Broccoli
  • 1/3 Cup Butter or Margarine
  • 1/3 Cup Slivered Almonds
  • 1 Can or 1/2 Lb. Fresh, Cleaned and Sliced Mushrooms
  • SAUCE:
  • 2 Tbsp. Butter or Margarine
  • 2 Tbsp. Flour
  • 2 Cups Milk
  • 4 oz. Cream Cheese
  • Salt and Pepper To Taste


Slightly pound chicken breasts with a mallet. Cook broccoli as directed on package; shorten cooking time by I to 2 minutes. Melt 1/3 cup butter or margarine and saute cooked broccoli, almonds and sliced mushrooms. Place some of sauteed mixture on middle of each chicken breast; reserve some sauteed mixture for sauce. Roll breast up and dip in additional melted butter or margarine. Place In baking dish and bake at 350 degrees for I hour. Serve chicken breasts over a bed of cooked wild rice and covered with a blanket of sauce.

SAUCE INSTRUCTIONS: Melt butter or margarine, add 2 tablespoons flour and let thicken. Add milk slowly allowing It to thicken slightly. Add cream cheese (cut Into strips) and add reserved sauteed mixture. Season with salt and pepper to taste. Add milk as needed to obtain gravy consistency.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Stuffed Chicken Breasts