Mushroom and Cream Cheese Stuffed Chicken Breasts

We have a lot of chicken breasts in our freezer. We had a container of mushrooms screaming to be used. A few random green onions were floating around the veggie drawer. The cream cheese beckoned me from afar. We had all the necessary things to make those chicken breasts go from glum to yum.

How about some mushrooms and cream cheese stuffed into a chicken breast? Sure. I will take that. Do you want some? Well, it is really easy to make.

I recruited Avery to help cut the mushrooms into smaller pieces. She busted out a small, kid butter knife. It worked really well.

She was great at cutting. She was very careful with her fingers. At four, she is starting to practice cutting, but she still hasn't quite figured out the fine art of matching her clothes. She still puts polka dots with stripes. It's all good though. She got herself dressed that morning to help her Daddy do work outside. Her clothes were to serve a function, not to be fashionable.

Back to the chicken.

Mix together cream cheese, green onions, mushrooms, seasoned salt, pepper, and granulated garlic. You need to use some muscle. Work it.

Slice your breast down the middle but not all the way through. Float like a butterfly, sting like a bee.

My chicken looks a little funk-a-delic. That's because mine was still a little frozen in the middle. It was all good though.

Take a quarter of your mixture, place it on one side of your butterflied breast, and then fold it in half, doing your best to keep the cream cheese mixture inside.

Place your stuffed breasts into a baking dish. You will have enough filling for four fairly large chicken breasts. We only needed two. I did save the rest of my filling for a later date. Let's see how it freezes.

I sprinkled a little salt and pepper on the outside of the stuffed breasts.

Bake your breasts until the juices run clear and are no longer pink. That will take 45 minutes to one hour, depending on how thick they are. I grilled ours at 375 degrees for approximately 50 minutes.

Here they are, all done and ready to be eaten. We ate rice with ours. And some grilled cauliflower and carrots. Those were a hit as well. All of a sudden my kids like food. It's amazing.

This recipe could be altered to suit any particular tastes. Instead of mushrooms, you could use asparagus chunks. If you are really classy, you could mix in a little lump crab meat. Broccoli is always an option with chicken and cheese. Be creative and use what you have.

Mushroom and Cream Cheese Stuffed Chicken Breasts

4 large chicken breasts, butterflied

1 package cream cheese, softened

2-3 green onions, sliced thin

1 package sliced mushrooms, cut into smaller pieces if too big

1/2 teaspoon pepper

1 teaspoon seasoned salt

1/2 teaspoon granulated garlic

Preheat your oven or grill to 375 degrees.

Mix together all of the ingredients except the chicken.

Spoon a quarter of the cream cheese mixture into each butterflied chicken breast. Fold the breast in half tightly.

Place in a baking dish. Season the chicken breasts with salt and pepper.

Bake for 45 minutes to 1 hour, depending on the thickness of your breasts, until the juices run clear.