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Ingredients |
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2 (6-oz.) packages cornbread stuffing mix |
1 large egg, lightly beaten |
1/2 cup finely chopped pecans, toasted |
8 skinned and boned chicken breasts |
1/4 cup olive oil, divided |
1 tablespoon chopped fresh rosemary |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup grated parmesan cheese |
1 (8-oz.) package sliced fresh mushrooms |
4 green onions, sliced |
1 (10 3/4-oz.) can reduced-fat cream of chicken soup |
1 cup chicken broth |
Garnish: fresh rosemary sprigs |
Nutrition 8 servings |
Per Serving | % Daily Value |
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Calories | 632 | — |
Fat | 32g | 50% |
Carbs | 37g | 12% |
Protein | 45g | 91% |
Fiber | 7g | 29% |
Cholesterol | 139mg | 46% |
Sodium | 1,189mg | 49% |
Preparation |
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