AWESOME! As we were eating, my husband asked me to put this in my "recipe diary" for future use. Thanks so much!

I am a beginner cook and even this wasn't too hard to make! I added garlic and onion to the filling as others had suggested and it tasted great! I could not find bread crumbs so I crushed up some croutons instead. The only recommendation for someone making this would be to slit the chicken in 2 to make sure that the chicken is skinny enough to roll. Otherwise, great recipe!

Taste was good, but next time I'll be sure to pound it out a lot thinner... Flavors went well, but it wasn't as robust as I would have liked. I like foods with a lot of flavor and more saltiness. Will make it again though, and figure out how to tweak it a little.

An excellent recipe. I put a quarter of a small onion, garlic clove and mushrooms into food processor which I spread on chicken along with feta with a tsp of poultry seasoning (basically sage). Took the esay root and just poured heavy cream and baked. My family ate a double batch. Thanks !!!!

I made this exactly as MICHELLECA suggested and it was absolutely a five-star, fine restaurant quality dish! I minced the mushrooms and onions, and added some chopped garlic--cooked this in the 1/4 c. butter till dark, several minutes, then deglazed the pan with a splash of wine until it was absorbed and the mixture resembled a paste (added NO bread crumbs). I actually forgot about the nutmeg, but we didn't miss it. I pounded the chicken breasts to about 1/4" thickness, then rolled them up with the mushroom mixture. I coated the chicken with melted butter, then in a mixture of plain bread crumbs mixed with a couple tablespoons of Parmesan cheese. Poured the cream over, and then baked at 375 degrees rather than 350. I served this with green beans and "Sun-Dried Tomato Basil Orzo," also from this site. Hubby specifically REQUESTED that we have the leftovers again for dinner tomorrow night! Thanks to both Jennifer and MICHELLECA for this fabulous dish. My suggestion?....please don't ruin this wonderful recipe with canned, cream of mushroom soup. Make it as the recipe directs, by just pouring the cream over all. It might sound unusual, but believe me, it turns into something truly wonderful, and you won't be disappointed!

Very simple to make. The chicken came out moist and the mushroom flavor was good. But next time I make it, I will add more spices and salt... the cream really neutralizes a lot of the pop.

very good recipe. I forgot to brush the chicken with butter before rolling in bread crumbs but it still came out good. Very moist and yummy!!!

I prepared this dish tonight for a nice quiet dinner at home. Since there are only two of us, I halved the recipe. I did alter the original version and it still turned out wonderfully. My changes resulted from the realization that I was out of nutmeg and heavy cream. So, deciding to go in a more savory direction, I added finely chopped onion, fresh garlic, and a couple of dashes of dried basil to the stuffing. As some of the other reviewers suggested, I chopped the mushrooms up well so that they would reduce to a finer texture, which eased spreading in the butterflied, tenderized, chicken breasts. Since heavy cream was not available, I improvised by making a basic béchamel sauce. Before adding the flour and milk, I sautéed a very thinly sliced mushroom in the butter. I finished the sauce by stirring in about a tablespoon of dried basil before pouring over the stuffed breasts. I served this as shown in the photo, sliced into rounds with additional sauce drizzled over them; a beautiful presentation that tasted just as good as it looked. The warm tones of the basil playing against the savory mushroom onion stuffing were absolute heaven. This is definitely going into my regular rotation. Thanks for a terrific and inspiring recipe! .

I made this for our anniversary dinner. It was delicious!!! I seasoned the chicken breast and added some cream cheese like others said and was wowed by the recipe. I also added cream of mushroom to the whipping cream. This one is a keeper.

Delicous! Love the flavor of all those 'shrooms! I sauteed mine with butter, wine and some fresh garlic. Definitely adding this to my rotation.

This was so good and flavorful. I used a little of the heavy cream but also addded cream of mushroom soup on top of the chicken and it was great. I added some onions and fresh garlic while cooking the mushrooms. I will definetly make again.

I thought this was a clever way to cook chicken! It was very good, and can be served with anything.

Good and easy recipe. I used a can of 98% fat free cream of mushroom soup because I can not have cream. It turned out great.

This was such an easy and quick dish to make. Even the kids at the party (who HATE mushrooms) loved it and wanted more.

What an excellent and impressive dish! It is quite time consuming, for a new 'cook' like myself, but it was well worth the result. I made a few personal alterations, such as chopping the mushrooms in a chopper.. until they were almost powdery. Then, I sauteed with the butter, while adding minced garlic and finely chopped onion. This made an excellent paste and quite simple to spread on the chicken. I also flattened the chicken breasts to make for an easier assembly. I put a tiny smear of cream cheese on half the breast (cheese lover here!). Once done, I sprinkled with a bit of paprika for color. Served with steamed zucchini and spinach. Delicious! This has become a permanent addition to my binder! THANK YOU!

I made this dish the other night for dinner, but I modified the recipe somewhat. I only used 3 chicken breasts, instead of 6 but I used the whole amount of stuffing. I followed the advice of other reviewers and added about 3 large cloves of garlic, a medium onion and a splash of red wine to the mushroom mixture while sauteeing. I also added less bread crumbs (2/3 cup at most). Before stuffing the breasts with the mushroom mixture, I put a few tbsp of cream cheese in each breast and then placed the mushrooms on top and rolled up. For the "sauce", I combined about a half a can of cream of mushroom soup which I had leftover with about 1/2 cup of 10% cream. I poured the sauce over the breasts and then aprinkled with bread crumbs and baked at 350 for about 40 minutes. The end result was quite tasty and we will likely make again. However, there was not enough sauce for us, I would double the ingredients for this next time (there was barely enough to pour over the chicken).