You are here: Home » Recipes » Mushroom-Stuffed Chicken Mushroom-Stuffed Chicken Yield 3 servings PrintEmail Ingredients 3 -- whole, skinless, boneless chicken breasts8 ounces mild Italian sausage1 large portabella mushroom, chopped1/2 cup sun-dried tomatoes2 cloves garlic, minced1/2 cup chopped red onion1 can (15 oz.) artichoke hearts, chopped1 package (8 oz.) cream cheese2 -- eggs2 cups parmesan cheese1 cup seasoned bread crumbs2 tablespoons olive oil Instructions Preheat oven to 350 degrees. Take the casing off the sausage and crumble into a large skillet over medium heat. Add chopped portabella, sun-dried tomatoes, garlic, onion and cook until browned, approximately 10 minutes. Add artichokes and cook 2 minutes. Drain mixture thoroughly. In a separate mixing bowl, combine the sausage mixture with the cream cheese. Pound chicken breasts flat with a meat mallet. Spoon sausage mixture on top of each and roll up. Beat eggs in separate dish. Dip breasts in egg and roll in 1 cup parmesan and then 1 cup bread crumbs. Place in shallow baking dish. Sprinkle with remaining 1 cup parmesan cheese. Drizzle with olive oil. Bake for 40 minutes.