Stuffed Chicken Breasts

One day I was watching the local PBS channel and Rick Bayless was on that AM. I love Rick, have been a fan for 20 years at least. He introduced me to dried chillies and sauces and I always have bags of chillies in the cabinet and ground chillies in the spice closet.
Anyways.....he was talking about growing Swiss Chard in his backyard. Well, Chard is a huge Italian green and I love it more than spinach. It has more flavor and it doesn't break down and disintegrate when you cook it.

He was showing this self-watering container that was growing this beautiful chard plant. Well, that was enough for me. I went right out to Walmarts and bought me the same container and I bought 3 baby plants. In 3 weeks we have this beauty that is ready to harvest. Best to do that so the plant's energy can go into making more.....Yah for us!!!!

Now for tonight's dinner............
I'm using the Marx Food dried trumpet mushrooms.
For 2 breasts I will probably use a 1/4 of an ounce.
Trumpets will expand larger then other dried mushrooms so you use less.

I pounded out 2 chicken breasts and combined them together, sprinkled with S&P and grated cheese.

I stuffed it with the mushroom & scallion stuffing and the mozzarella. Sprinkled with S&P.

Dipped in egg, breaded with crumbs and sauteed in canola oil.


This is what it looked like sliced in 2" pieces. Hubby was wowed by the pic (he doesn't look at my site that often)..it looked as good as it tasted.



I can't say it more than I did at dinner. For the few ingredients in the stuffing, it really has a lot of flavor. The dried mushrooms are packed with Unami so you don't need much to achieve GOOD. Hubby really liked it also and he's more critical of dishes then I am. When he says ...."it's a Keeper" I know it's good but I know it's really good when he goes back for seconds, which he did.