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Mushroom-Stuffed Chicken Breasts

 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.
Nutritional 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.