Mushroom Stuffed Chicken Breasts Recipe
Mushroom stuffed chicken breasts is a stuffed and rolled chicken recipe prepared in a microwave. Made with herbed stuffing mix along with lightly cooked vegetables and mushrooms, the chicken breats are filled with the mix and rolled up. Finished with a egg and milk brush with the seasoned stuffing coating, it is cooked in the microwave to serve.
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped green onions | ||
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Marjoram leaves | 1/4 Teaspoon, crushed | |
| 2 cups Herb Seasoned Stuffing Mix, coarsely crushed | ||
| 4 skinless boneless chicken breast halves | ||
| Egg | 1 | |
| Milk | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
Directions
To make stuffing: In 2-quart microwave-safe casserole, combine 2 tablespoons of the butter, mushrooms, onions, celery and marjoram.
Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking.
Stir in 1/2 cup of the stuffing mix until blended; set aside.
With flat side of meat mallet, pound chicken to 1/4-inch thickness.
Divide stuffing among breast halves.
Roll up chicken from short end, jelly-roll fashion.
Secure with wooden toothpicks if needed.
In small bowl, beat egg and milk.
In pie plate, combine remaining 1 1/2 cups stuffing mix and paprika.
Dip rolled breasts in egg mixture, then in paprika mixture.
Place chicken, seam side down, in 12- by 8-inch microwave-safe baking dish.
Place remaining 2 tablespoons butter in small microwave-safe bowl.
Microwave on HIGH 30 seconds or until melted.
Drizzle over chicken.
Cover with waxed paper; micro wave on HIGH 8 minutes or until chicken is no longer pink in center, rotating dish once during cooking.
Let stand, covered, 5 minutes.
Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking.
Stir in 1/2 cup of the stuffing mix until blended; set aside.
With flat side of meat mallet, pound chicken to 1/4-inch thickness.
Divide stuffing among breast halves.
Roll up chicken from short end, jelly-roll fashion.
Secure with wooden toothpicks if needed.
In small bowl, beat egg and milk.
In pie plate, combine remaining 1 1/2 cups stuffing mix and paprika.
Dip rolled breasts in egg mixture, then in paprika mixture.
Place chicken, seam side down, in 12- by 8-inch microwave-safe baking dish.
Place remaining 2 tablespoons butter in small microwave-safe bowl.
Microwave on HIGH 30 seconds or until melted.
Drizzle over chicken.
Cover with waxed paper; micro wave on HIGH 8 minutes or until chicken is no longer pink in center, rotating dish once during cooking.
Let stand, covered, 5 minutes.
Chef
