About this recipe: An elegant, yet simple chicken dish that everyone will love. Chicken is rolled with cream cheese and sauteed mushrooms, coated in sweetened mustard and nuts, then roasted to perfection.
5 stars with modifications: add a clove of garlic and a bag of baby spinach when sauting mushrooms and up the cream cheese to 8 oz. Put mushroom mixture in 6 dollops on a plate and refrigerate until cool. This makes it a lot easier for spreading. I didn't use the brown sugar or walnuts but put buttered bread crumbs over the mustard. I baked it at 375 for 25 minutes. This is very delicious!!! - 18 Apr 2004 (Review from Allrecipes US | Canada)
I'm sorry, but my family didn't care for this recipe at all. We didn't like the way it tasted, although parts of it were okay. I thought the cream cheese/mushroom filling was good, but I didn't like the dijon taste or the walnuts. Also, I found it to be a huge pain to assemble. Even with the chicken breasts pounded flat, the cream cheese and mushrooms kept oozing out. This made it extremely difficult to get it into the mustard/brown sugar mixture, which was also a big, gooey mess. Not at all worth the effort. - 18 Mar 2003 (Review from Allrecipes US | Canada)
I followed many of the previous suggestions. I combined spinach, garlic, and reduced fat cream cheese for the filling and refrigerated it to make it easier to spread. Also substituted honey mustard for dijon, omitted the brown sugar, and used bread crumbs instead of nuts. We just finished eating and I've already gotten multiple requests for the recipe! - 04 Oct 2005 (Review from Allrecipes US | Canada)