You can stuff and roll chicken with anything, but I love mushrooms. This came out great and was even better the next day.

INGREDIENTS

  • 4 boneless, skinless chicken breasts, sliced or pounded thin
  • 1 pound mushrooms, prefer criminis, chopped
  • 2 cloves garlic, crushed
  • salt and epper to taste
  • 1/2-3/4 cup teriyaki sauce

PREPARATION

Preheat oven to 350.

Heat medium sized pan over high heat.  Once hot add 1 tablespoon oil and then add mushrooms.  Add garlic and saute until starting to brown.  Add salt and pepper and half of teriyaki sauce to taste.

Prepare baking pan by lightly spraying with cooking spray.  Lay chicken breasts out and spoon mushroom mixture into the middle of each breast.  Roll up and place seam side down on pan – tightly next to each other.

Pour the rest of the teriyaki sauce over top and bake for 30 minutes.  Check to make sure it is fully cooked.