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1
Pre-heat saute pan over medium heat with olive oil chop the onion and mushrooms and saute until tender.
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2
set aside.
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3
Prepare the stuffing per the package's directions.
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4
Add the onions/ mushrooms to the stuffing.
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5
Pound out the chicken breast until apx double in size.
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6
Take care not to tear them.
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7
The best way to do this is to put each breast between layers of plastic wrap.
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8
Then use a meat pounder or the flat of a cleaver to gently flatten out each breast.
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9
Take a portion of the stuffing mixture and wrap the chicken breast around it forming a ball.
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10
place the breasts into a 9x13 glass baking dish, open side down.
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11
Sprinkle with paprika.
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12
Salt& pepper to taste.
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13
place under a low broiler for 30 minutes or until the chicken is done.
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14
While chicken is cooking, prepare the sauce.
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15
In a medium sauce pan add broth, milk, butter, garlic powder, salt& pepper to taste.
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16
Warm over medium heat until butter just melts and can be wisked in.
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17
In a prep bowl combine flour and 4 tbls water.
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18
mix with a wisk to eliminate any lumps and flour is fully incorporated.
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19
Add to the sauce and stir continually until sauce thickens.
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20
Do not allow it to boil or the sauce will break.
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21
To Serve: Place each stuffed breast on a plate and spoon sauce over.
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22
Garnish with dried parsley.
