Southern-Stuffed Rosemary Chicken |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This southern-inspired chicken dish is a flavorful and fantastic choice for something as casual as a family dinner, or as elegant as a Thanksgiving entrée. Smothered with a decadent mushroom sauce, it soon becomes an irrisistable favorite. Ingredients:
2 (6-oz.) packages cornbread stuffing mix |
1 large egg, lightly beaten |
1/2 cup finely chopped pecans, toasted |
8 skinned and boned chicken breasts |
1/4 cup olive oil, divided |
1 tablespoon chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup grated parmesan cheese |
1 (8-oz.) package sliced fresh mushrooms |
4 green onions, sliced |
1 (10 3/4-oz.) can reduced-fat cream of chicken soup |
1 cup chicken broth |
garnish: fresh rosemary sprigs |
Directions:
1. Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.
2. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Spoon stuffing mixture evenly down center of one side of each butterflied chicken breast; fold opposite side over stuffing, and place in a lightly greased baking dish. Stir together 3 Tbsp. olive oil and chopped rosemary; brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.
3. Bake chicken, uncovered, at 400° for 20 minutes or until done.
4. Sauté mushrooms and onions in remaining 1 Tbsp. oil in a large skillet over medium-high heat 5 minutes or until tender; stir in soup and chicken broth. Reduce heat, and simmer, stirring often, 5 minutes or until thoroughly heated. Spoon mushroom mixture evenly over chicken; garnish, if desired.
5. Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.
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