Stuffed Chicken breast with mushrooms in dijon sauce

My husband had a request this week, he asked if I could make stuffed chicken. Obviously, boning and stuffing a whole chicken was out of the question, so I did the next best thing, I stuffed chicken breasts with meat and cooked in an onion, mushroom and dijon gravy. It smells delicious, isn't as hard to make as one might imagine and can be served with rice, Intria (noodles) or even sauteed green beans. Here's what you'll need:

6 to 8 chicken breasts pounded

1 pound kosher ground meat

1/2 cup breadcrumbs

1/4 tsp onion powder

1 pinch nutmeg
1 pinch turmeric

1 tbsp vegetable oil

1 tbsp water
2 pints button mushrooms quartered
1 large onion sliced
1 1/2 tbsp dijon
1 tbsp cornstarch
1 tsp garlic powder

1 1/2 cups chicken stock or 1 tbsp chicken soup powder (with 1 1/2 cups water)

salt & pepper

2 tbsps olive oil

4 tbsps flour

In a bowl mix the meat with the breadcrumbs, nutmeg, onion powder, vegetable oil, water, salt, mix then set aside.

Flatten the chicken until you have nice large even pieces then take about 2 tbsps worth of meat form a kebab style ball and place in the center of the chicken then roll up and close with a toothpick or 2 (don't forget to remove them before serving!) and dredge in flour, not too much though, and set aside.

In a large skillet heat the olive oil, then place the chicken on one side to brown, brown all the sides of every bundle, remove from skillet then add in the onions, which you should sautee for about 5 minutes, then add the mushrooms and sautee them till the water comes out of them and they start getting a nice color. In a bowl mix the water with the cornstarch and chicken soup powder then add to the skillet, if using chicken stock add it in first, then dilute the cornstarch in some cold water first then add to the pan, once everything starts to simmer, add the garlic powder, Dijon mustard, salt and pepper, I like and extra pinch of turmeric as well. Once everything starts to bubble add the chicken to the pot, lower the heat and simmer for at least 30 minutes. Then uncover, let cook for another 15 minutes and that's it. Again, DO NOT forget to remove the toothpicks.

Enjoy!