Cheese And Mushroom Stuffed Chicken Breast

Preheat the oven to 450 degrees F. Grease a shallow baking dish.

Heat the first measure of butter in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring frequently, for 5-7 minutes or until the vegetables are soft. Remove from the heat.

Stir half of the cheese into the mushroom mixture and season with the lemon pepper.

Spread 1/3 cup of the mushroom mixture on each flattened chicken breast. Roll the chicken around the filling, wrap with 2 slices of the ham and secure with wooden toothpicks.

Place the melted butter in a shallow dish. Place the breadcrumbs in a separate shallow dish. Dip the chicken rolls into the butter and coat completely, letting any excess butter drip off. Roll the chicken in the breadcrumbs and then place in the prepared baking dish. Drizzle any remaining butter over the top of the chicken rolls.

Place the chicken in the oven and bake at 450 degrees F for 20 minutes or until the chicken is cooked through. Top with the remaining cheese and bake for 3-5 more minutes or until the cheese is melted.

Remove the toothpicks from the chicken rolls and serve immediately.