4 skinless, boneless chicken breast halves
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can chicken broth
1 (8 ounce) package cream cheese, softened
1 teaspoon paprika
1 cup shredded sharp Cheddar cheese
1/4 cup butter
Place chicken breasts in a large resealable plastic bag. Place mushrooms in bag and seal.
Place chicken breasts in resealable plastic bag and place mushrooms in bag. Seal bag and seal.
Return chicken breasts to plastic bag. Place mushrooms, chicken and chicken in resealable plastic bag.
Place cream cheese in resealable plastic bag and brush over chicken and mushrooms. Coat chicken and mushrooms with cream cheese. Heat butter in large skillet over medium heat.
Return chicken breasts and mushrooms to plastic bag. Drain and thoroughly dry.
Place chicken breasts on baking sheet and bake 20 minutes in the preheated oven, turning once, until chicken is no longer pink and juices run clear.