Stuffed Chicken Breasts (pic heavy) Updated with videos

[Warpy]

1. That does look wonderful, oozing stuffing and all

I like things better a little overstuffed because anything that gives extra flavor to a bland meat like chicken is a plus.

My own take on it (dating from the 70s) is chicken breasts, pounded flat with the bottom of a frypan, stuffed with a mixture of sauteed mushrooms, onion, broccoli, and water chestnuts (I like crunch). Roll the flattened chicken breasts around the stuffing and secure with a toothpick. Arrange in a single layer in a baking dish and cover with a bechamel sauce made with chicken stock and seasoned with onion and a little thyme. Sprinkle some grated cheese on top and bake until brown and bubbly, 35-45 minutes.

I suppose you could eliminate the bechamel and use bacon here, too. Or even roll the chicken breasts in breading and serve a sauce on the side. However, it's a great dish.