Chicken Breast Stuffed with Mushrooms

Ingredients

• 1 package thin flat chicken breast
• 1 large onion, chopped
• 2 baskets chopped mushrooms
• sun-dried tomato paste
• salt
• black pepper

Preparation

Fry the onion until golden.
Add the mushrooms and continue frying until they release most of their liquid.
Salt and pepper the chicken breast, and the mushroom and onion mixture.
Spread sun-dried tomato paste over each chicken breast.
Spread the mushrooms with onion over each piece of chicken breast.
Roll up the chicken breast and wrap it in plastic wrap (like a candy).
Wrap each rolled chicken breast in aluminum foil.
Bring a pot of water to a boil.
Place the chicken breast into the pot of boiling water and cook for 15 minutes.
Let the chicken breast cool while still inside its wrapping. If you open the aluminum foil and plastic wrap right away, all the liquids will run out. If you let the chicken breast cool while wrapped, it stays very juicy. It's even best to eat it the next day, because then it firms up and is easy to slice, and then you heat it in the microwave and the chicken stays very juicy.