2 whole chicken breasts, boneless

Dijon mustard

Fresh mushrooms - 4 oz per breast serving

8 oz Monterey Jack or Pepper Jack cheese, shredded

Puff Pastry dough (optional)


Preheat oven to 375 degrees

Pound chicken breasts to tenderize.

Sauté chicken breast in melted butter, cook until no longer pink inside.

Remove chicken breasts and drain on paper towels.

In same pan, add fresh mushrooms, cook until almost tender, and drain.

Brush the dijon mustard on both sides of the chicken breasts.

Roll out pastry dough and place a chicken breast on the dough.

Add the cooked mushrooms.

Top with cheese.

Roll up in the pastry dough to cover, and seal.

Repeat for the other breast.

Bake until golden brown (15-20 mins.)

I've cooked it without the Puff pastry dough and I've substituted fresh or canned green chiles for the mushrooms.  Both ways are delicious!