Rating: 4.25 stars
156 Ratings
  • 5 star values: 84
  • 4 star values: 45
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 6

A nice variation to chicken. Great for special occasions.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.

  • Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.

  • Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Nutrition Facts

469 calories; protein 32.1g; carbohydrates 43.5g; fat 18.7g; cholesterol 101.4mg; sodium 677.7mg. Full Nutrition
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Reviews (156)

Most helpful positive review

Rating: 5 stars
04/18/2004
5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate until cool. This makes it a lot easier for spreading. I didn't use the brown sugar or walnuts but put buttered bread crumbs over the mustard. I baked it at 375 for 25 minutes. This is very delicious!!! Read More
(115)

Most helpful critical review

Rating: 3 stars
08/04/2003
I'm sorry but my family didn't care for this recipe at all. We didn't like the way it tasted although parts of it were okay. I thought the cream cheese/mushroom filling was good but I didn't like the dijon taste or the walnuts. Also I found it to be a huge pain to assemble. Even with the chicken breasts pounded flat the cream cheese and mushrooms kept oozing out. This made it extremely difficult to get it into the mustard/brown sugar mixture which was also a big gooey mess. Not at all worth the effort. Read More
(69)
156 Ratings
  • 5 star values: 84
  • 4 star values: 45
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
04/18/2004
5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate until cool. This makes it a lot easier for spreading. I didn't use the brown sugar or walnuts but put buttered bread crumbs over the mustard. I baked it at 375 for 25 minutes. This is very delicious!!! Read More
(115)
Rating: 3 stars
08/04/2003
I'm sorry but my family didn't care for this recipe at all. We didn't like the way it tasted although parts of it were okay. I thought the cream cheese/mushroom filling was good but I didn't like the dijon taste or the walnuts. Also I found it to be a huge pain to assemble. Even with the chicken breasts pounded flat the cream cheese and mushrooms kept oozing out. This made it extremely difficult to get it into the mustard/brown sugar mixture which was also a big gooey mess. Not at all worth the effort. Read More
(69)
Rating: 5 stars
10/04/2005
I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey mustard for dijon, omitted the brown sugar, and used bread crumbs instead of nuts. We just finished eating and I've already gotten multiple requests for the recipe! Read More
(64)
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Rating: 5 stars
10/04/2008
This recipe is awesome! I subbed pecans for walnuts and added shredded parmesan to the top of the chicken before baking. It was FANTASTIC!! Read More
(25)
Rating: 4 stars
06/26/2003
I only used 2 chicken breasts since there's no way that we could have eaten 6 of them! I also butterflied the breasts to get 4 thin pieces of meat. I halved all the other ingredients and the proportions came out perfect. I also omitted the nuts because I didn't have any on hand. However the recipe made pretty tastey and unique chicken. I absolutely love the cream cheese and mushroom combination. I think I might make hors oeuvres with them the next time we have guests. My only complaint with this dish is that the brown sugar/mustard sauce did not quite go with the flavors going on with the cream cheese/mushrooms. The sugar seemed to compete with the cheese but would probably go great on the chicken alone. I would have much preferred a white wine sauce lemon sauce or an alfredo sauce to compliment this dish. Read More
(23)
Rating: 5 stars
12/15/2003
This was AWESOME! Excellent cold for lunch the next day. I put in a little extra filling. Used big breasts and sliced them. Worked well. Very easy. Read More
(21)
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Rating: 4 stars
12/16/2003
This is one of those recipes that I didn't know right away if I liked it or not because of the variety of tastes. After about the third bite I realized I liked it very much. Plus after I had placed it on my plate and sliced it it looked like something out of Gourmet Magazine. My husband didn't care for the filling and he suggested I use stuffing instead - we'll see. I rolled some in bread crumbs and liked the taste better. Read More
(15)
Rating: 5 stars
10/24/2005
Great recipe. Fixed for company and received rave reviews. Added chopped onion and marinated artichoke hearts to mushroom and cream cheese mixture and it was wonderful - very tasty. It's a definite keeper. Read More
(12)
Rating: 5 stars
06/28/2003
Excellent! Even my picky husband loved this recipe. We didn't have any mushrooms, but the chicken still tasted fine without them. Read More
(11)