Mushroom Stuffed Chicken

2 (1oz) sliced white bread, torn

Cooking spray

¼ c chopped green onions

8oz presliced mushrooms

½ tsp dried thyme

1 garlic clove, minced

½ c shredded part skim mozzarella cheese

¾ tsp salt divided

½ tsp black pepper, divided

4 (6oz) skinless boneless chicken breast halves

¼ c flour

2 large eggs, lightly beaten

1 T olive oil

Preheat oven to 350. Pulse bread in food processor to form fine crumbs. Place in a dish. Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add onions and mushrooms: sauté 10 minutes. Stir in thyme and garlic. Cook mixture 10 minutes: stir in cheese, ¼ tsp salt and ¼ tsp pepper. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with ¼ c mushroom mixture. Sprinkle chicken with remaining ½ tsp salt and ¼ tsp pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge in bread crumbs. Heat oil in skillet over medium high heat. Add chicken: cook 2 minutes on each side or until brown. Place pan in oven. Bake 350 for 15 minutes.