Now *this* recipe was *not* a miscalculation!  This was yummy.  Really yummy.

I had a handful of mushrooms rolling around in my fridge.  These were the remaining few from a package that I had bought at the farmers market and I had to do something with them before they dried out.  Thinking of how bright and nutty I found the persillade, I though that it would go great with the woody flavor of the mushrooms.  However, I didn’t have enough mushrooms to make a big enough side -and- I had only one lone chicken breast defrosted in the fridge (which needed to get used up too before it went bad).  I thought that I could oomph the serving of the chicken by making it a stuffed chicken.

In the same oven proof skillet that you cooked the mushrooms, add about 1 tablespoon of olive oil to the skillet and heat to medium-high heat.  Brown the chicken on both sides.  Quickly, put the skillet in the oven to bake the chicken.  Bake the chicken about 15 minutes. 

1. Preheat your oven to 375F
2. In an oven proof skillet, heat 1 tablespoon of olive oil over medium high heat.  Add the quartered mushrooms and cook the mushrooms until they just start to sweat, about 5 minutes.
3. In a small bowl, toss mushrooms, persillade, and mozzarella.
4. Add to one side of the chicken and roll up the chicken, securing with toothpicks
5. In the same oven proof skillet used to sweat the mushrooms, heat 1 tablespoon of olive oil over medium-high heat.  Brown the chicken on both sides.
6. Add the skillet to the oven and bake at 375F for about 15 minutes.
7. Let chicken rest on a cutting board.  Cut in half and serve.