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“I first tasted this delicious meal at an upscale Italian restaurant in Ft. Lauderdale, Florida. I then began experimenting from several recipes until I finally developed this wonderful recipe.”
1hr 11mins

Ingredients Nutrition


  1. Make a slit in the breasts to form a large pocket.
  2. Beat egg in a large bowl.
  3. Add chicken breasts& coat thoroughly.
  4. Sprinkle thoroughly with crushed corn flakes& cheese.
  5. Fill the chicken breasts with stuffing (secured with wooden toothpicks or just leave the breast open).
  6. Bake in preheated 375 degree oven 45 minutes.
  7. Heat only 1 tablespoon of extra-virgin olive oil in a large non-stick skillet over medium-high heat until hot.
  8. Even if it looks like there isn’t enough oil, do not add any more or the sauce will not turn out right.
  9. It will look better once the butter, broth, wine, sherry& mushrooms are all added.
  10. In the same large skillet, melt the butter& cook mushrooms& garlic for 3 minutes over medium heat.
  11. Sprinkle with salt, pepper, basil& rosemary.
  12. In a bowl, combine broth& cornstarch& mix well.
  13. Add the broth mixture, sherry& wine to skillet.
  14. Increase heat to medium-high& bring to a simmer.
  15. Simmer, uncovered, 2 to 3 minutes or until sauce thickens, stirring occasionally.
  16. Remove the breasts from the oven& remove the toothpicks.
  17. Place the chicken breasts onto the individual plates.
  18. Spoon sauce& mushrooms over chicken breasts& serve.

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