This recipe was absolutely delicious. I did make a few changes as many others did do to dietary needs. I added 1 clove of garlic and a splash of pino grigio to the mushroom filling and decreased the amount of breadcrumbs to just enough to bind the mixture. I mixed cornflake crumbs and parmesan cheese for the coating and instead of using butter to coat the chicken I brushed on some olive oil. I used 1 can fat free cream of mushroom soup, 1/3 can white wine, 1/3 can fat free half and half, a pinch of nutmeg,and threw in a handful of sliced fresh mushrooms to make the sauce. It was sinfully good using the lower fat healthy ingredients and 1 chicken breast fed my husband and I. I served it with a side of spinach and whole grain bread. It was so economical, easy, healthy and delicious when you do a few change in ingredients. I can only imagine how good it would be the original way with the butter and cream but I had way too much of that over the Holidays and now must pay the price. Thanks for sharing I can't wait to share it with my friends.
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This recipe was absolutely delicious. I did make a few changes as many others did do to...