Herbed Mushroom Stuffed Chicken Breasts

Stuffed with a mix of mushrooms, fresh herbs and lemon, balsamic-glazed chicken breasts become an out-of-this-world meal!

1 pkg. (10 oz.) mushrooms, chopped

1/2 tsp. salt 1/2 tsp. pepper

1/2 cup chopped scallions

1/4 cup chopped fresh basil

1/4 cup corn meal or plain dry breadcrumbs

2 Tbs. butter, at room temperature

1 Tbs. grated lemon zest

1/4 cup white balsamic vinegar

2 Tbs. fresh lemon juice

4 bone-in chicken breast halves, about 5 lbs.

Preheat oven to 425°F. Coat large roasting pan with cooking spray. Coat 12" nonstick skillet with cooking spray; heat over medium heat. Add mushrooms, 1/4 tsp. salt and 1/4 tsp. pepper; cook, stirring frequently, until browned, 7-8 minutes. Add scallions; cook, stirring occasionally, until softened, about 2 minutes. Remove from heat; cool. Stir in basil, corn meal, butter and zest.

Combine vinegar and lemon juice; reserve. Gently separate skin from chicken breast halves. Spread 1/4 of mushroom mixture over chicken meat under skin; smooth skin over filling. Sprinkle remaining 1/4 tsp. salt and 1/4 tsp. pepper over chicken; place in roasting pan. Roast 45-50 minutes or until no longer pink near bone, brushing with reserved vinegar mixture during last 5 minutes of cooking time.