Mushroom Stuffed Chicken Breasts Recipe
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 (about 1 pound) | ||
| Egg | 1 | |
| Milk | 2 Tablespoon | |
| Paprika | 1 Teaspoon | |
Directions
1. 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.
2. 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.
3. 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 stuffing mixture. Place chicken, seam-side down, in 12- by 8-inch microwave- safe baking dish.
4. Place remaining 2 tablespoons butter in small microwave-safe bowl. Microwave on high 30 seconds or until melted. Drizzle over chicken.
5. Cover with waxed paper; microwave on high 8 minutes or until chicken is nearly done, rotating dish once during cooking. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
2. 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.
3. 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 stuffing mixture. Place chicken, seam-side down, in 12- by 8-inch microwave- safe baking dish.
4. Place remaining 2 tablespoons butter in small microwave-safe bowl. Microwave on high 30 seconds or until melted. Drizzle over chicken.
5. Cover with waxed paper; microwave on high 8 minutes or until chicken is nearly done, rotating dish once during cooking. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
Chef
