Yield: 6 servings. 6 6-oz. Pierce Chicken IF Filets 2 Tbsp. butter, divided 1 clove garlic, minced ½ cup minced onion 2 oz. cream cheese ¾ cup finely chopped walnuts ½ tsp. salt ¼ tsp. black pepper ¼ cup Dijon mustard, divided ½ cup half and half cream ½ cup seeded, chopped tomatoes 2 Tbsp. chopped parsley 1 cup sliced onions, optional Place chicken breasts between sheets of plastic wrap or waxed paper and flatten with meat mallet until ¼-inch thick. Melt 1 tbsp. butter in ...

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