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Stuffing-
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1/4 c extra virgin olive oil
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1 small onion, mixed
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3 T pine nuts
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1 medium portobello mushroom, tough end of stem removed and remainder chopped
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1/2 c dry white wine
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1 c chicken broth
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2 c seasoned bread crumbs
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Salt and ground black pepper
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Pollo-
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Stuffing (see recipe)
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4 whole skinless boneless chicken breasts, flattened slightly
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1 T vegetable oil
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Salt and ground black pepper
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1/4 c chicken broth
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