6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
3 tsp Dijon mustard
1 medium onion, halved then sliced
2 slice d baby bella mushrooms
1 Tbsp minced garlic
2 Tbsp olive oil
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Let's Make It
PREHEAT oven to 470°F. Mix cream cheese and goat cheese together in a bowl. Set aside.
LAYER 2 prosciutto slices on each chicken piece. Spoon 1 Tbsp. of cream cheese mixture on short end of each chicken piece; press into chicken lightly. Roll up chicken; secure with toothpicks. Place chicken in a glass 9x13 casserole dish. Spoon 1/2 tsp. Dijon mustard over each piece of rolled chicken.
COOK and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender. Add to chicken.
COOK for 30 min. or until chicken is cooked through (170°F).