Walnut and Mushroom Stuffed

Preparation Preheat the oven to 375°F (190°C).

Stuffing In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened.

Stuffing Add the mushrooms and cook until they release their moisture and start to brown. Stir in the chopped walnuts, dried thyme, salt, and pepper. Remove from heat and set aside.

Main Dish Season the chicken breasts with salt and pepper. Cut a slit through the side of each chicken breast to create a pocket for the stuffing.

Main Dish Divide the mushroom and walnut stuffing evenly among the chicken breasts, stuffing it into the pockets.

Main Dish Secure the pockets with toothpicks to keep the stuffing inside.

Main Dish In a shallow dish, combine the all-purpose flour with salt and pepper. Dredge the stuffed chicken breasts in the flour mixture, shaking off any excess.

Main Dish In the same skillet used for the stuffing, melt the butter over medium-high heat. Add the stuffed chicken breasts and cook until browned on all sides.

Main Dish Transfer the browned chicken breasts to a baking dish and pour in the chicken broth and white wine.

Main Dish Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the stuffing is hot.

Serving Remove the toothpicks before serving. Serve the walnut and mushroom stuffed chicken breasts with the pan juices as a sauce.