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Mushroom-Stuffed Chicken Breasts

The stuffing mix, which stays crispy on the outside of the chicken, becomes the moist centerpiece of this delicious main dish from Edie DeSpain of Logan, Utah.

4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1-1/2 cups chopped fresh mushrooms
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 teaspoon dried marjoram
1/4 cup butter, divided
1 package (6 ounces) chicken-flavored stuffing mix, coarsely crushed, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg
2 tablespoons milk
1 teaspoon paprika

Directions

In a small skillet, saute the mushrooms, celery, onions and marjoram
in 2 tablespoons butter for 3-4 minutes or until vegetables are
tender. Stir in 1/2 cup stuffing mix.
Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the
center of each. Roll up and secure with toothpicks.
In a shallow bowl, whisk egg and milk. Place the remaining stuffing
mix in another bowl; stir in paprika. Dip chicken in egg mixture,
then coat with crumb mixture. Place seam side down in a greased
8-in. square baking dish.
Melt remaining butter; drizzle over chicken. Bake, uncovered, at

2 of 2

Mushroom-Stuffed Chicken Breasts (continued)

Directions (continued)

375° for 30-35 minutes or until meat is no longer pink. Discard
toothpicks. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 348 calories, 16 g fat (8 g saturated fat), 108 mg cholesterol, 939 mg sodium, 33 g carbohydrate, 1 g fiber, 18 g protein.