I love chicken because it's so versatile. You can roast it, fry it, braise it -- the options are endless. But one of my favorite options is stuffing a cutlet. You can stuff it with anything you want from vegetables to bread to cheese, once again the options are endless. So when Parents Magazine suggested stuffing the cutlet with mushrooms and Parmesan cheese, I jumped on board. But while they suggested making the chicken in the slow cooker, I prefer searing and roasting my stuffed poultry. It turned out amazing and proved once again just how versatile chicken can be.
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