Chicken Mushroom Roulade

Preheat oven to 230 C / Gas 8.

Melt butter in a frying pan over medium heat. Saute mushrooms until tender. Reduce heat to low and stir in cream cheese until melted. Remove from heat.

Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture and roll up.

In a small bowl, mix together dark brown soft sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.

Cook in preheated oven for 15 to 20 minutes or until chicken is no longer pink and juices run clear.