Ukrainian Mushroom-stuffed Chicken Breasts

• 1 oz. Dried porcini mushrooms
• 3 tbsp butter
• 2 tbsp minced shallots or onion
• � cup long-grain rice
• � tsp each salt and pepper
• 1 egg , lightly beaten
• 1/3 cup chopped fresh parsley
• 6 large chicken breasts
• � cup whipping cream

In small bowl, soak mushrooms in 1 cup warm water until softened about 30 minutes. Drain, reserving liquid, slice mushrooms finely and set aside.

In small saucepan, melt 1 tbsp of the butter over medium heat; cook shallots for 1 minutes. Stir in mushrooms; cook until fragrant. About 2 minutes.

Stir in rice add � cup of the reserved soaking liquid and half each of the salt and pepper; bring to boil. Reduce heat to low; cover and cook until rice is tender and liquid is absorbed. 15 - 20 minutes. Transfer to bowl and let cool. Stir in egg and � cup of the parsley.

Leave skin on chicken breasts but cut halfway through and open like a book. Spread rice mixture over 1 side of each breast. Fold over and secure with toothpicks.

Place chicken, skin side up, in greased roasting pan; sprinkle with remaining salt and pepper. Melt remaining butter; brush over chicken. Bake in 375of oven, basting once, for 40 minutes. Broil for 3 minutes or until skin is golden. Remove chicken to warmed platter.]

Place pan over medium heat; Stir in any remaining mushroom soaking liquid and cream; bring to boil and boil, stirring constantly, until thick enough to coat back of spoon, about 3 minutes. Stir in remaining parsley. Spoon over chicken.