Save on Pinterest

Mushroom-Stuffed Chicken Breasts

Total Time

Prep: 20 min. Bake: 30 min.


4 servings

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.


  • 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 large egg, room temperature
  • 2 tablespoons milk
  • 1 teaspoon paprika


  1. Preheat oven to 375°. In a small skillet, saute the mushrooms, celery, onions and marjoram in 2 tablespoons butter until vegetables are tender, 3-4 minutes. 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, until a thermometer inserted in center of stuffing reaches at least 165°, 30-35 minutes. Discard toothpicks.

Nutrition Facts

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

Recommended Video