Mushroom-Stuffed Chicken Breasts

Preheat the oven to 350°.

Melt 1/4 pound of the butter in a skillet.

Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms turn very dark and absorb all the butter.

Remove from the heat and stir in 3/4 cup of the breadcrumbs and the nutmeg.

Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken.

Fold the chicken around the stuffing and place, seam side down, in a shallow casserole.

Melt the remaining 4 tablespoons butter and brush over the chicken.

Sprinkle with the remaining 3/4 cup of breadcrumbs.

Pour on the cream and bake for 30 minutes until lightly browned.

Serves four to six.