Mushroom Stuffed Chicken Breasts
|Chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried marjoram leaves||1⁄4 Teaspoon, crushed|
|Herb seasoned stuffing mix||2 Cup (32 tbs), coarsely crushed|
|Boneless skinless chicken breast halves||4|
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.