Ingredients:
8 oz. can sliced mushrooms
1/2 small green pepper, chopped
1/4 c. grated Parmesan cheese
1/8 c. Panko
3 pack of boneless, skinless chicken breasts
Drain the can of mushrooms, and pour onto a cutting board. Chop into fine pieces. Add the chopped mushroom, green pepper, Parmesan cheese and Panko into a bowl and mix together. Butterfly each piece of chicken. Season with salt and pepper (or Italian seasoning). Place a piece of saran wrap on each piece of chicken and pound out with a meat tenderizer (not using the spike side) until around 1/4 inch thick. Place two large spoonfuls of the mushroom mixture onto the center of the pounded out chicken. Bring one side of the chicken over to cover the mixture, and then bring the other side up on top of that. Secure with either toothpicks or skewers. Repeat for the other two chicken breasts. In a medium size saucepan, pour about 2 Tbs. oil on the bottom of the pan. Heat pan to medium heat and place each chicken piece seam side down to lock everything in.Cook on seam side for 3-4 minutes, then flip over. Cover with a lid and cook for five more minutes. Should take a total cooking time of around 10 minutes, but it will vary depending on your stove so make sure to check that the juices are running clear and that there is no pink left in your chicken.
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