Mushroom-Stuffed Chicken

Ingredients

• 0.5 teaspoon pepper black divided
• 0.5 teaspoon thyme leaves dried
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 1  garlic clove minced
• 0.3 cup green onions chopped
• 8 ounces pre mushrooms 
• 1 tablespoon olive oil 
• 2 ounces part-skim mozzarella cheese shredded
• 0.8 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 2 ounce bread white

Equipment

• food processor
• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 35
2. Pulse bread in a food processor to form fine crumbs.
3. Place in a dish.
4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.
5. Add onions and mushrooms; saut 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture.
7. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Place flour in a shallow dish.
9. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
10. Heat oil in skillet over medium-high heat.
11. Add chicken; cook 2 minutes on each side or until browned.
12. Place pan in oven.
13. Bake at 350 for 15 minutes or until a thermometer registers 165.