Chicken Stuffed With Mushrooms and White Grapes

I Originally found this recipe at the Wimberly House. The show is taped in a small town near where I grew up. I have never seen the show but my mother has attended a few tapings of the show. She has been a guest of one of the guest chefs on the show. Anyway, I am always looking for new ways to cook chicken.
For one breast which serves 2 people
3 slices of portabella mushroom
3 small oyster mushrooms
1 button mushroom
1 boneless, skinless chicken breast
1 Tablespoon of dried celery flakes
1/2 cup white grapes
1/2 shallot, finely chopped
1/2 Tablespoon minced garlic
1/3 cup grated parmesan cheese
2 Tablespoons of Italian Breadcrumbs
olive oil
Salt and Pepper to taste
Skewers
Chop all mushrooms and place in a mixing bowl.
Add celery flakes, white grapes, shallot, garlic and toss.
Add parmesan cheese and mix well. Pound chicken breast
to 1/4 inch thickness between layers of wax paper. Place
enough stuffing to fill the one side of chicken breast. Fold over and
fasten with skewers. Rub chicken with olive oil and dust with
Italian seasoned bread crumbs. Place on roasting pan and cook
in oven 45 minutes at 375 degrees. To serve: Let
chicken rest for 15 to 20 Minutes. Carve each breast down the center for one serving