If you came here looking for Californica foofoo food you're in the wrong freaking place. LEAVE NOW! This is just simple food that happens to taste great. You will find that most of my recipes will not have many ingredients and are fairly simple to prepare. You will see original recipes and old ones with a new twist. We never try to be too serious and we always have fun. We keep it healthy for the most part and try to limit sodium wherever possible; many of the recipes are low fat, some not so much. Give 'em a try and see what you think.
You'd pay good money in a restaurant for this dish, yet still it is easy to make. You'll need four large boneless skinless chicken breasts and these.
First you'll need to chop eight ounces of mushrooms (2 ounces per breast) into small pieces.
Now would be a good time to beat your meat.
Preheat your oven to 400 degrees. Heat a couple of tablespoons of olive oil over medium heat.
Add a coupe of cloves of garlic and saute for thirty seconds or so, then add the mushrooms. Saute the mushrooms until they begin to release their moisture. Stir in enough balsamic vinegar to season all the mushrooms, stirring frequently. Continue to cook and stir until all the moisture is absorbed, about five minutes. Spoon mushrooms into eight ounces ( two ounces per breast ) of softened cream cheese.
Mix together well.
Lightly oil a casserole dish.
Spoon an equal amount of cream cheese mixture onto each pounded breast.
Lightly roll chicken breasts and secure with toothpicks (you're basically going to pull both ends together). Place in dish.
Repeat with the rest.
Cover with Dijon mustard.
And the brown sugar.
And top with pecan pieces.
Bake uncovered in a 400 degree oven for 35-45 minutes, until done. It will look like this.
And serve with your favorite side. Be sure to spoon some of the pan juices over the chicken.