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Ingredients
- 2 cups seasoned bread crumbs
- 1/2 cup hot water
- 10 tablespoons butter, melted, divided
- 2 tablespoons finely chopped onion
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon pepper
- 4 bone-in chicken breast halves
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- SOUR CREAM MUSHROOM SAUCE:
- 2 tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
Directions
- 1. Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter.
- 2. Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, about 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.
Nutrition Facts
1 chicken breast half: 1018 calories, 64g fat (35g saturated fat), 243mg cholesterol, 1820mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 53g protein.
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