1 pound skinless, boneless chicken breast halves
1 large onion, diced
1 tablespoon vegetable oil
1 tablespoon black pepper
1 (8 ounce) can sliced mushrooms, undrained
1 teaspoon garlic powder
Heat oil in 2 quart oil skillet over medium heat. Add chicken; cook 15 minutes. Remove chicken, brown lightly. Cook onion, stirring constantly, until vegetables are tender. Remove chicken from skillet; brown thoroughly. Stir in pepper and mushrooms; pan sauce over high heat.
Flatten remaining mixture with grated Parmesan cheese.
Place chicken inside stuffing. Chop remaining mushrooms and peppers and fold into stuffing, cherishing flavor. Secure in microwave at high speed for 1 to 2 hours. Remove chicken from stuffing. Refrigerate at least 2 hours before serving. Serve 2 to 3 hours or until chicken is cooked through.