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Mushroom Stuffed Chicken Breasts

Microwaverina's picture
  Butter/Margarine 4 Tablespoon
  Chopped fresh 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 1 Pound (4 Breast Halves)
  Egg 1
  Milk 2 Tablespoon
  Paprika 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Mushroom Stuffed Chicken Breasts Recipe