<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. Finely chop mushrooms. Seed and dice tomatoes. Chop enough basil to equal 1/4 cup. Reserve remaining basil for garnish. In nonstick 10-inch skillet over high heat, cook mushrooms, tomatoes, and soy sauce until all liquid evaporates and mushrooms are golden. Remove skillet from heat; stir in chopped basil. Let cool slightly. Carefully push fingers between skin and meat of chicken-breast halves to form a pocket; place some mushroom mixture into each pocket. Place breasts, skin-side up, in 17&amp;quot; by 11 1/2&amp;quot; roasting pan; sprinkle with rosemary and salt. Bake 35 to 45 minutes until juices run clear when chicken is pierced with a knife. Meanwhile, prepare frozen butternut squash as label directs; keep warm. Remove chicken to platter. Garnish with remaining basil. Serve with butternut squash."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4204/chicken-breasts-stuffed-mushroom-pesto-1111/?src=shelter_footer>