Mushroom-Stuffed Chicken Breasts Recipe

3.5 1 3
Mushroom-Stuffed Chicken Breasts Recipe
Mushroom-Stuffed Chicken Breasts Recipe photo by Taste of Home
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Mushroom-Stuffed Chicken Breasts Recipe

Read Reviews
3.5 1 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks. Yield: 4 servings.
Originally published as Mushroom-Stuffed Chicken Breasts in Simple & Delicious March/April 2007, p59

Nutritional Facts

1 each: 348 calories, 16g fat (8g saturated fat), 108mg cholesterol, 939mg sodium, 33g carbohydrate (6g sugars, 1g fiber), 18g protein.

  • 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
  1. 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.
  2. Flatten chicken to 1/4-in. thickness. Spoon mushroom mixture down the center of each. Roll up and secure with toothpicks.
  3. 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.
  4. Melt remaining butter; drizzle over chicken. Bake, uncovered, at 375° for 30-35 minutes or until meat is no longer pink. Discard toothpicks. Yield: 4 servings.
Originally published as Mushroom-Stuffed Chicken Breasts in Simple & Delicious March/April 2007, p59

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Hannelie User ID: 7070155 107906
Reviewed Jan. 24, 2014

"Easy to make and very flavourful"

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