Source: Jewish Cooking In America by Joan Nathan
Yield: 8 Servings
1. To make the marinade mix the mustard, wine, oil, and the shallots in a small bowl.
2. Mash the chicken with a wooden pounder and let marinate in the mustard sauce.
3. Melt the oil in a frying pan. Add the shallots and the mushrooms, and stir until the mushrooms are soft. Add the sun-dried tomatoes and a tablespoon or so of the sun-dried tomatoes and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste. Remove from the heat.
4. Separate half the mushroom mixture to fill the chicken breasts. Place 1/4 of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled.
5. Bake in a preheated, 400-degree oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.
6. To make the sauce, return the remaining half of the mushroom mixture to a saute pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough nondairy creamer to make a sauce. If the sauce has too much liquid add a pinch of potato starch. Place the chicken on the plate and cover with the sauce.
Variation: If you prefer, you can omit the sauce and serve as is. The chicken will be juicy enough with the mushroom stuffing.