Southern-Stuffed Rosemary Chicken
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.
How to Make It
Step 1
Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.
Step 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.
Step 3
Bake chicken, uncovered, at 400° for 20 minutes or until done.
Step 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.
Step 5
Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.
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Daytona1900's Review
The taste is Outstanding and so easy to make!
TexasOnMyMind's Review
I created an account just to comment on this recipe -- FABULOUS! Made it for company, and after giving it to a friend, she's made it several more times for company! Excellent presentation. I also cooked it for about 30 minutes in the oven.
mima16's Review