Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!http://realfoodforager.com/2011/11/fat-tuesday-november-8-2011/
I have a handful of mushrooms and couldn't decide how to use them - thanks for the idea! (saw you on RFW)
Sounds good and easy!! Thanks for the idea. Saw you on RFW.. my first time there. I'm love your blog title, one meal at a time. Isn't that the truth! I'm working on it, I have a ways to go. :)
Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.Miz Helen
Hi Ruth,This sounds very nice. I plan to try it. But I'm wondering why you don't have salt or pepper or any spices at all in the list of ingredients.Eva
I usually cook with a lot of spices, but this combo didn't seem to need it. As for salt, thanks for pointing it out. I just forgot to write it. I'll add it to the recipe.
Looks delicious!! Thanks for sharing at Shine on Friday!
My mom used the same basic ingredients, except she added diced celery to the onions and mushrooms, which you then use as a filling! Wrap the thinly sliced or pounded chicken breast around the filling, tie with a string, roll in some bread crumbs and bake for about 1/2 hour. bon apetit.
Probably delicious, whistle, but that sound like work!
Looks great. Have you tried it with rosemary and lemon too?
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