This recipe comes from a cookbook "Talk About Good." This is my second one. I wore the first one out.
8 boneless chicken breasts
salt and pepper
1 can sliced mushrooms
2 cups sour cream
2-3 Tablespoons scallions
3/4 lb shrimp ( boiled, but still firm)
butter and olive oil
Flatten chicken breasts by pounding between two sheets of wax paper. Dust chicken breasts with paprika. Place a pat of butter in the middle of each chicken breast and roll, securing with a toothpick. Season outside with salt and pepper. Dip in egg mixture and then rll in bread crumbs twice. I used panko bread crumbs, and then sprinkled fine bread crumbs on all sides. The reipe says to cook in butter, but I used 1/2 butter and 1/2 extra virgin olive oil so the butter wouldn't burn. Brown chicken on all sides. Remove to casserole dish. In the same pan that you browned the chicken, saute' mushrooms and scallions for about 1 min. Add sour cream. Cook 3 min. and pour over chicken breasts. Bake 325 degrees -45 min. Just before serving, snip shrimp and saute in 1 Tablespoon butter.Sprnkle over chicken as a garnish after you plate the chicken.