Mushroom Stuffed Chicken Rollups

¼ cup butter

½ pound button mushrooms, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon ground nutmeg

1 cup seasoned dry bread crumbs, divided

6 skinless, boneless chicken breast halves

⅛ cup butter, melted

¾ cup heavy cream

Preheat oven to 350 degrees F (175 degrees C).

To Make Mushroom Filling: Melt 1/4 cup butter in a small skillet over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove skillet from heat; stir in nutmeg and 3/4 cup bread crumbs.

Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with toothpicks. Place seam side down in a lightly greased 9x13 inch baking dish. Brush 1/8 cup melted butter over breasts, then sprinkle with remaining 1/4 cup bread crumbs. Pour cream over all.

Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and no longer pink.