Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

Mary Lou Cook, Welches, Oregon
Recipe by Southern Living October 2006

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Recipe Summary

prep:
25 mins
cook:
10 mins
bake:
20 mins
total:
55 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.

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  • 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.

  • Bake chicken, uncovered, at 400° for 20 minutes or until done.

  • 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.

  • Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.

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