2 slices bread, torn (or 3/4 cup plain bread crumbs)
1/4 cup chopped green onions
8 oz. mushrooms, sliced
1/2 tsp. dried thyme (if using fresh, up to 1 tsp.)
1 garlic glove, minced
1/2 cup (2 oz.) shredded part-skim mozzarella cheese
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 TBSP. olive oil
Preheat oven to 350. Pulse bread in food processor to form fine crumbs. Place in a dish (or use plain bread crumbs).
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; saute 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 tsp. salt, and 1/4 tsp. pepper.
Cut a slit through thickest portion of each breast to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Place flour in a shallow dish. Place eggs in shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350 for 15 minutes or until a thermometer registers 165. (Ali, they are cooked through at this point).