Chicken breasts are pounded thin, and stuffed with a mushroom and cream cheese mixture. The rolls are then coated with brown sugar and Dijon, and rolled in chopped nuts before baking.
Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
