Southern-Stuffed Rosemary Chicken
See full recipe on: My Recipes
Ingredients |
|---|
| 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 |
|---|---|---|
| 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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