Southern-Stuffed Rosemary Chicken

Southern-Stuffed Rosemary Chicken
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon salt
  • 8 skinned and boned chicken breasts
  • Garnish: fresh rosemary sprigs
  • 4 green onions, sliced
  • ½ cup finely chopped pecans, toasted
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh rosemary
  • + 7 more ingredients
    • 2 (6-oz.) packages cornbread stuffing mix
    • ½ teaspoon pepper
    • ¼ cup grated Parmesan cheese
    • ¼ cup olive oil, divided
    • 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
    • 1 (8-oz.) package sliced fresh mushrooms
    • 1 cup chicken broth

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...

View full recipe at My Recipes

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