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Chicken Topped with Rosemary Stuffing<\/p>\nChicken Topped with Rosemary Stuffing<\/p>\n
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4 boneless, skinless chicken breast portions (each 4-6 ounces)<\/p>\n
1 1\/2 T. butter<\/p>\n
1\/2 C. finely chopped onion<\/p>\n
1 C. finely chopped mushrooms<\/p>\n
1 T. chopped fresh rosemary (or 1 1\/2 tsp. dried)<\/p>\n
1 T. chopped fresh parsley<\/p>\n
Salt and pepper<\/p>\n
2 heaping C. dried bread cubes<\/p>\n
1\/2 to 2\/3 C. chicken broth, warmed<\/p>\n
1 T. melted butter<\/p>\n
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Oil a large baking pan or line it with parchment paper. Trim excess fat off chicken breasts. Flatten the thickest parts of each breast by pounding them lightly with the heel of your hand. Lay chicken in pan.\u00a0 Heat oven to 350 degrees. Melt butter in large skillet over medium flame. Stir in onion, mushrooms, parsley and rosemary. Season with salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Toss in bread cubes. Stir in enough chicken broth to make a moist stuffing. Brush chicken breasts with melted butter. Cover each one with a mound of stuffing, pressing it to adhere to the chicken. Bake until stuffing has browned and chicken is cooked through, 20 to 25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Topped with Rosemary Stuffing 4 boneless, skinless chicken breast portions (each 4-6 ounces) 1 1\/2 T. butter 1\/2 C. finely chopped onion 1 C. finely chopped mushrooms 1 T. chopped fresh rosemary (or 1 1\/2 tsp. dried) 1 T. chopped fresh parsley Salt and pepper 2 heaping C. dried bread cubes 1\/2 to 2\/3 C. chicken broth, warmed 1 T. melted butter Oil a large baking pan or line it with parchment paper. Trim excess fat off…<\/p>\n